A Pintxo (Tapa) Before Sunday Lunch

• 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, 1-58 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.

eggs, onion, mayonnaise, ketchup, bread, mayonnaise, egg, lemon juice, salt, sunflower

Taken from tastykitchen.com/recipes/appetizers-and-snacks/a-pintxo-tapa-before-sunday-lunch/ (may not work)