Tasty Pinchos with stuffed eggs, crab sticks and anchovies

Pinchos are an unusual tasty Basque-style appetizer, which is a small sandwich. One of my favorite options is stuffed eggs with crab sticks and anchovies on a slice of fresh baguette. Such an appetizer will certainly become a decoration of the festive table!

Ingredients

• Eggs - 3 pcs.
• Green olives - 30 g
• Anchovy fillet - 10-11 pcs.
• Crab sticks - 2 pcs.
• Mayonnaise - 1 tbsp.
• Olive oil - 5 ml
• Baguette - 1 pc.

Directions

1. Boil eggs in boiling water for 9 minutes. Then drain the water, cool the eggs and remove the shell from them.
2. Cut each egg in half lengthwise. Separate whites from yolks.
3. Grind pitted olives and finely chop 4-5 anchovy fillets.
4. Add olives and anchovies to yolks.
5. Also add mayonnaise.
6. Mix the filling well with a fork into a homogeneous mass.
7. Stuff the squirrels with the resulting filling.
8. Place one anchovy fillet on top of each egg half.
9. Cut each crab stick into three pieces diagonally. Decorate each egg with a piece of crab stick.
10. Serve the eggs with crab sticks and anchus, putting them on small pieces of baguette and piercing them with skewers.
11. Bon appetit!