A Pintxo (Tapa) Before Sunday Lunch Recipe

Name: A Pintxo (Tapa) Before Sunday Lunch
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 whole Shrimps, Divided; 2 whole Hard Boiled Eggs, Divided; 1-78 ounces, weight Spring Onion, Chopped; 3 Tablespoons Mayonnaise, Preferably Homemade; 1 Tablespoon Ketchup; 8 slices French Bread Or Country Bread Toasted; FOR THE HOMEMADE MAYONNAISE (optional):; 1 whole Egg, At Room Temperature; A Squeeze Of Lemon Juice Or Cider Vinegar (optional); 1 pinch Salt; 1 cup, 6 tablespoons, 1-⅝ teaspoons Sunflower Or Olive Oil

Servings: persons

10 whole Shrimps, Divided
2 whole Hard Boiled Eggs, Divided
1-78 ounces, weight Spring Onion, Chopped
3 Tablespoons Mayonnaise, Preferably Homemade
1 Tablespoon Ketchup
8 slices French Bread Or Country Bread Toasted
FOR THE HOMEMADE MAYONNAISE (optional):
1 whole Egg, At Room Temperature
A Squeeze Of Lemon Juice Or Cider Vinegar (optional)
1 pinch Salt
1 cup, 6 tablespoons, 1-⅝ teaspoons Sunflower Or Olive Oil

1
A pintxo (tapa in Spanish) refers to certain snacks, typically eaten in bars, traditional in Spain and especially popular here in the Basque country.
2
They are usually eaten in bars as a small snack while hanging out with friends or relatives.
3
This is something very typical to do on a Sunday morning.
4
Peel 10 shrimp, reserving 2 for garnish.
5
Chop remaining 8 shrimp.
6
Reserve 1 egg for garnish, and chop the remaining egg.
7
I use homemade mayonnaise, but I suppose any will work fine if you dont want to do so much work.
8
Now we have everything ready and chopped, we have to mix the chopped shrimp, chopped egg, spring onions, mayonnaise, and ketchup in a bowl.
9
Mix everything well.
10
Toast the slices of French bread or country bread.
11
Put a dollop of the mixture on the slice of bread.
12
Garnish a few slices with reserved shrimp, and the other slices with the reserved chopped egg.
13
Done!
14
The mixture could be made a day in advance (not more) and you can keep it in the fridge covered with cling film.
15
Note: To make homemade mayonnaise, in the goblet of a handheld blender, mix the raw egg with the lemon juice and the salt.
16
Then add some oil and continue pouring in a thin steady stream until the oil is finished.

975

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 10 whole Shrimps, Divided, 2 whole Hard Boiled Eggs, Divided, 1-78 ounces, weight Spring Onion, Chopped, 3 Tablespoons Mayonnaise, Preferably Homemade, and more.

Yes, A Pintxo (Tapa) Before Sunday Lunch falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

A Pintxo (Tapa) Before Sunday Lunch

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions