Egg and Anchovy Tapas with Turmeric-Infused Mayo

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Table of contents:

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How to make Egg & Anchovy Tapas

Ingredients

• 4 eggs
• 8 anchovy fillets (we used Cantabrian anchovies, more on this below)
• Mayonnaise 

Optional Ingredients

• Turmeric (optional)
• Extra Virgin Olive Oil (optional) 

Equipment

• Slotted spoon
• Large pot with lid
• Wooden Cutting Board

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Step-by-Step Instructions

Step 1  – Hard-boil eggs

• Bring around 1 liter of water to a boil in a large pot with lid. 
• Add a pinch of salt and gently lower eggs into boiling water. 
• Boil eggs for 10 minutes, then remove from the boiling water. To make them easier to peel, rinse them under cold water until the eggs cool 8around 2-3 minutes).
• Once the eggs have cooled, remove the shells and cut the hard-boiled eggs in half
• Add eggs to a plate. 

Step 2 – Prepare Mayonaise

NOTE: This step is optional; however, we recommend it for a bright yellow color and a more interesting flavor. 

• Add around 2 tablespoons of mayonnaise to a small bowl. 
• Add a dash of turmeric (around ½ teaspoon is plenty). 
• Mix turmeric into the mayonnaise with a splash of olive oil. 
• Smear or spoon a little of the mayonnaise on top of each egg.

Step 3 – Add anchovy and serve

• Add a small anchovy fillet on top of the mayonnaise and egg. 
• Serve chilled.

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3-Ingredient Tapas

We’ve spent plenty of time in Spain sampling the best tapas around, and they all have one thing in common- a careful selection of quality ingredients that complement each other. We find 3-ingredient tapas hit the sweet spot, and we are always hunting down the best recipes that can be made with 3 (or fewer) ingredients. 

A good tapas experience has 3 things; a small portion, a full flavor, and a drink to wash it down! 

What is Spanish Tapas?

Spanish tapas are a wide variety of small dishes or appetizers traditionally served in bars and restaurants throughout Spain. The word “tapa” literally means “lid” or “cover”, and it’s believed that tapas originated as small slices of bread or meat used to cover sherry glasses and keep flies out, eventually evolving into a rich culinary tradition.

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Types of Tapas

Tapas can be cold or hot, simple or elaborate. Here are some common examples:

Dish	Description
Tortilla Española	Spanish omelette with potato and onion
Patatas Bravas	Fried potatoes with spicy tomato sauce and aioli
Gambas al Ajillo	Sizzling shrimp in garlic and olive oil
Jamón Ibérico	Cured Iberian ham, thinly sliced
Croquetas	Creamy béchamel fritters, often with ham or cod
Pan con Tomate	Toasted bread with tomato, olive oil, and garlic
Chorizo a la Sidra	Spicy sausage cooked in cider
Boquerones en Vinagre	Marinated anchovies in vinegar and garlic

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Cantabrian Anchovies- And Why You Need Them!

Cantabrian anchovies are a highly prized variety of anchovies caught in the Cantabrian Sea, located along the northern coast of Spain, bordering the Basque Country, Cantabria, and Asturias. They are widely regarded as some of the finest anchovies in the world due to their flavor, texture, and artisanal preparation process.

These anchovies are to Spain what high-quality Parmigiano-Reggiano is to Italy—a staple delicacy that represents the intersection of tradition, technique, and taste.

Get your Cantabrian Anchovies in Extra Virgin Olive Oil 100g 10/12 Fillets 

Key Characteristics:

1. Species: They are typically Engraulis encrasicolus, the European anchovy.
   
2. Harvest Season: The best anchovies are usually fished during spring (April to June) when their fat content is optimal.
   
3. Processing:
   
   • The anchovies are salt-cured for several months (sometimes up to a year).
   • After curing, they are carefully hand-filleted and packed in olive oil.
   • The process is meticulous, often involving skilled artisans, especially in the Basque and Cantabrian regions.
     
4. Flavor & Texture:
   
   • Rich, deep umami flavor.
   • Meaty but tender texture.
   • Less aggressively salty than cheaper anchovies.
     
5. Usage:
   
   • Often served on toasts or canapés.
   • Used in salads, pasta dishes, or eaten on their own as a delicacy.
     
6. Premium Product:
   
   • Often considered a gourmet product and priced accordingly.

Brands like Ortiz, Don Bocarte, and La Brújula are known for high-quality Cantabrian anchovies.

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Nutrition Facts per Serving (1 of 4)

Calories: 125kcal

Total Fat: 10.5 g (13% DV)

• Saturated Fat: 2.2 g (11% DV)
• Trans Fat: 0 g
• Cholesterol: 185 mg (62% DV)
• Sodium: 580 mg (25% DV)
• Total Carbohydrates: 0.5 g (0% DV)
  • Dietary Fiber: 0 g (0% DV)
  • Total Sugars: 0.2 g
• Protein: 8.5 g (17% DV)
• Vitamin D: 1.1 mcg (6% DV)
• Calcium: 30 mg (2% DV)
• Iron: 1.1 mg (6% DV)
• Potassium: 85 mg (2% DV)