Pickled egg salad crostini with serrano ham

Delight in the flavors of pickled eggs, serrano ham, and vibrant greens on crunchy crostini in this refreshing salad. A taste sensation awaits!

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

Instructions:

1. Heat vinegars, sugar, 1 1/2 teaspoons salt, and 1/2 cup water in a medium saucepan until it simmers. Let it cool.
2. While waiting, place eggs in a medium saucepan and add enough water to have them covered by 2". Bring it to a boil, cover, and turn off the heat. Allow the eggs to sit for 10 minutes. Then, move the eggs to a bowl of ice water to cool down. After that, drain the eggs, peel them, and return them to the bowl. Pour in the pickling liquid, cover the bowl, and let it chill for at least 12 hours. Take out the eggs from the pickling liquid. Roughly chop them and combine with mayonnaise, chives, and parsley in another bowl. Season with salt, pepper, and a bit of the pickling liquid, if preferred.
3. Preheat the oven to 425°. Put the bread on a baking sheet and drizzle some oil over it. Bake until it turns golden brown, which should take 5-8 minutes. Rub garlic onto the toasted bread. Place the pickled egg salad, a bit of chervil, and a slice of ham on each toast.
4. Prepare in advance: The pickled eggs can be made a week ahead. Keep them in the fridge.

Summary:

• Calories: 2711 kcal
• Fat: 159 g
• Protein: 126 g
• Carbs: 179 g
• Potassium: 2065 mg
• Magnesium: 248 mg