Name: Pickled Egg Salad Crostini with Serrano Ham
Yield: 6 Servings
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 1/4"-thick slices 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

The pickled hard-boiled eggs are a great snack on their own—they're sold individually at Shed.

Ingredients

6 Servings

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 1/4"-thick slices 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

Preparation

Step 1
Bring vinegars, sugar, 1 1/2 teaspoons salt, and 1/2 cup water to a simmer in a medium saucepan. Let cool.
Step 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.
Step 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.
Step 4
Do ahead: Eggs can be pickled 1 week ahead. Keep chilled.

Leave a Review

Reviews (2)

I have made this recipe several times now and it is fabulous! I have served it at luncheons, including Easter, and everyone loved it--and scarfed them down! Two tips: I only brine my eggs for about 8 hours max and, if you're running short on time, store bought "toasted rounds" or bruschetta bread (Fresh Market) works just fine!
- kimjgeorge
- Mobile, AL
- 5/3/2016
I made these as written and feel the only good thing about this recipe is the way the crostini come out of the oven if they are slightly under-toasted - crispy on the edges and chewy in the centre. I brined the eggs overnight, and found the end result to be too strong and quite sour. Perhaps a sweeter brine solution would help. The vinegar flavour of the eggs was so strong that it overwhelmed everything else, and the serrano ham was completely lost. We ended up eating the ham with some nice cheese on the crostini instead. These are very pretty, and while I like the idea, I would not brine the eggs next time. These would be much better with just a regular, perhaps spiced up egg salad mixture.
- 86shelbygirl
- North Vancouver, BC
- 2/22/2015