Pickled Egg Salad Crostini

By stancec44

The pickled hard-boiled eggs are a great snack on their own—they’re sold individually at Shed in Healdsburg, California.

DO AHEAD: Eggs can be pickled 1 week ahead. Keep chilled.

Ingredients

• 1/2 cup apple cider vinegar
• 1/2 cup distilled white vinegar
• 1 teaspoon sugar
• 1 1/2 teaspoons kosher salt, plus more
• 6 large eggs
• 1/3 cup mayonnaise
• 1/4 cup finely chopped fresh chives
• 2 tablespoons finely chopped fresh parsley
• Freshly ground black pepper
• 12 slices 1/4”-thick country-style bread or ciabatta
• 3 tablespoons olive oil
• 2 garlic cloves
• Chervil or parsley leaves with tender stems (for serving)
• 12 slices Serrano ham or prosciutto

Details

Servings 6
Adapted from bonappetit.com

Preparation

Step 1

Bring vinegars, sugar, 1½ tsp. salt, and ½ cup water to a simmer in a medium saucepan. Let cool.

Meanwhile, place eggs in a medium saucepan and add water to cover by 2”. Bring to a boil, cover, and remove from heat. Let sit 10 minutes. Transfer eggs to a bowl of ice water to cool. Drain, peel, and return to bowl. Add pickling liquid; cover and chill at least 12 hours. Remove eggs from pickling liquid. Coarsely chop; mix with mayonnaise, chives, and parsley in a medium bowl. Season with salt, pepper, and some pickling liquid, if desired.
Preheat oven to 425°. Place bread on a baking sheet and drizzle with oil. Toast until golden brown, 5–8 minutes. Rub with garlic. Top each toast with pickled egg salad, some chervil, and a slice of ham.

DO AHEAD: Eggs can be pickled 1 week ahead. Keep chilled.