Pickled Egg Salad Crostini with Serrano Ham
Elegant crostini topped with tangy pickled egg salad and premium Serrano ham. This sophisticated appetizer combines the rich flavors of pickled eggs with fresh herbs, served on crispy garlic-rubbed toast.
Ingredients
- •½ cup apple cider vinegar
- •½ cup distilled white vinegar
- •1 teaspoon sugar
- •1½ teaspoons kosher salt
- •6 large eggs
- •⅓ cup mayonnaise
- •¼ cup fresh chives
- •2 tablespoons fresh parsley
- •to taste black pepper
- •12 slices country-style bread
- •3 tablespoons olive oil
- •2 cloves garlic
- •for garnish chervil
- •12 slices Serrano ham
Cooking Instructions
- 1.
Bring vinegars, sugar, 1 1/2 teaspoons salt, and 1/2 cup water to a simmer in a medium saucepan. Let cool.
15 min
- 2.
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.
720 min
- 3.
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.
8 min
- 4.
Do ahead: Eggs can be pickled 1 week ahead. Keep chilled.
