Pickled egg salad crostini with serrano ham
Indulge in the vibrant flavors of pickled eggs and serrano ham with this delectable salad crostini. A perfect balance of tangy and savory delights.
Ingredients:
- cup apple cider vinegar
- cup distilled white vinegar
- teaspoon sugar
- teaspoons kosher salt, plus more
- large eggs
- cup mayonnaise
- cup finely chopped fresh chives
- tablespoons finely chopped fresh parsley
- Freshly ground black pepper
- slices ¼”-thick country-style bread or ciabatta
- tablespoons olive oil
- garlic cloves
- Chervil or parsley leaves with tender stems (for serving)
- slices Serrano ham or prosciutto
Instructions:
- Combine vinegars, sugar, 1½ tsp. salt, and ½ cup water in a medium saucepan and heat until simmering. Allow the mixture to cool.
- At the same time, place eggs in a medium saucepan and cover with water by 2 inches. Bring to a boil, then cover and remove from the heat. Let the eggs sit for 10 minutes. Transfer the eggs to a bowl of ice water to cool. Once cooled, drain the eggs, peel them, and put them back into the bowl. Pour the pickling liquid over the eggs, cover the bowl, and refrigerate for at least 12 hours. Afterward, take the eggs out of the pickling liquid, coarsely chop them, and combine with mayonnaise, chives, and parsley in a medium bowl. Season with salt, pepper, and a bit of the pickling liquid if desired.
- Preheat the oven to 425°F. Place the bread on a baking sheet, drizzle with oil, and toast until it turns golden brown, which should take around 5-8 minutes. Rub the toasted bread with garlic. Spread the pickled egg salad on each toast, sprinkle with some chervil, and top with a slice of ham.
- PREP AHEAD: The pickled eggs can be prepared 1 week in advance and stored in the refrigerator.
Summary:
- Calories: 2711 kcal
- Fat: 159 g
- Protein: 126 g
- Carbs: 179 g
- Potassium: 2065 mg
- Magnesium: 248 mg