Pickled Egg Salad Crostini with Serrano Ham
Pickled Egg Salad Crostini with Serrano Ham is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Bring vinegars, sugar, 1 1/2 teaspoons salt, and 1/2 cup water to a simmer in a medium saucepan.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionBring vinegars, sugar, 1 1/2 teaspoons salt, and 1/2 cup water to a simmer in a medium saucepan.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.