Pickled Egg Salad Crostini with Serrano Ham

Ingredients for Pickled Egg Salad Crostini with Serrano Ham

• 120ml apple cider vinegar

• 120ml 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

Bring vinegars, sugar, 1 1/2 teaspoons salt, and 120ml 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.