Ingredients
Baguette sliced into 16 x 1.5 cm pieces
8 Mini Gherkins
8 hard boiled Eggs, peeled
5-6 tbs whole egg mayonnaise
1 tbs baby capers in vinegar
Anchovy fillets (buy the best you can afford)
Salt and pepper to season
Wooden picks or skewers (to hold the Pintxos together)
How to prepare:
In a bowl roughly mash 4 of the hard boiled eggs. Add the capers, mayonnaise, salt and pepper to season and mix until well combined. Set aside.
Cut the remaining eggs into quarters and set aside
Slice the mini pickled gherkins length ways in half.
Cut the anchovies into 3 cm pieces.
Spread a teaspoon of the egg mixture on each baguette slice and top with the quartered egg, anchovy and pickle. Spike with the wooden pick to hold it in place.
Preparation
