Skip to main content
Epicurious
Bon Appétit

Pickled Egg Salad Crostini with Serrano Ham

By Miles Thompson

3.1

(2)

Image may contain Food Bread and Plant
Pickled Egg Salad Crostini with Serrano HamPeden + Munk

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

Recipe information

  • 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

Preparation

  1. 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.

TagsSandwichSerrano HamHamMeatProsciuttoSnackStarterLunchDinnerDairy FreeNut FreePickle & PreserveEasterBon Appétit

See Related Recipes and Cooking Tips

Read More
Chicken Breakfast Sausages
Give your favorite breakfast sausage a makeover with ground chicken. A blend of spices (fennel, smoked paprika) and some maple syrup makes these patties shine.
Smashed Pork Tacos
Instead of searing one tortilla at a time, you'll cook eight at once under the broiler.
Our Favorite French Onion Soup
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Crispy Baked Wings With Berbere Honey Glaze and Fried Garlic
Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Feta and Sun-Dried Tomato Dip
Creamy and bright with just a subtle bit of heat, this five-ingredient, make-ahead dip is ready for company—just add crudités.
Luscious Banana Pudding
Layer homemade custard, ripe bananas, and vanilla wafers under clouds of whipped cream for this iconic dessert.
Île Flottante
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.