Egg & Anchovy Tapas with a turmeric-infused mayo
For when you’re looking for a tapas to impress, this Egg & anchovy tapas with a turmeric-infused mayo is the perfect recipe!
Equipment
- Slotted spoon
- Large pot with lid
- Wooden Cutting Board
Ingredients
- 4 eggs
- 8 anchovy fillets we used Cantabrian anchovies, more on this below
- Mayonnaise
Optional Ingredients
- Turmeric optional
- Extra Virgin Olive Oil optional
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.4 eggs
- 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.Mayonnaise
- Add a dash of turmeric (around ½ teaspoon is plenty).Turmeric
- Mix turmeric into the mayonnaise with a splash of olive oil.Extra Virgin 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.8 anchovy fillets
- Serve chilled.