Pickled Egg Salad Crostini With Serrano Ham Food

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PICKLED EGG SALAD CROSTINI WITH SERRANO HAM RECIPE - (4/5)



Pickled Egg Salad Crostini with Serrano Ham Recipe - (4/5) image

Provided by á-4084

Number Of Ingredients 14

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 fresh chives, finely chopped
2 tablespoons fresh parsley, finely chopped
Freshly ground black pepper
12 slices 1/4 inch-thick country style bread or ciabatta
3 tablespoons olive oil
2 garlic cloves
Chervil or parsley leaves with tender stems for garnish
12 thin slices Serrano ham or prosciutto

Steps:

  • Bring vinegars, sugar, 1 1/2 teaspoon salt, and 1/12 cup water to a simmer in a medium saucepan. Let cool. Meanwhile, place eggs in a medium saucepan and add water to cover by 2 inches. 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 eggs 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°F. Place bread on a baking sheet and drizzle with oil. Toast until golden brown, 5 to 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.

PICKLED EGG SALAD CROSTINI WITH SERRANO HAM



Pickled Egg Salad Crostini with Serrano Ham image

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

Provided by Miles Thompson

Categories     Sandwich     Egg     Pork     Kid-Friendly     Lunch     Bon Appétit     Healdsburg     Graduation     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield 6 Servings

Number Of Ingredients 14

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

Steps:

  • Bring vinegars, sugar, 1 1/2 teaspoons salt, and 1/2 cup 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.

EASY EGG SALAD CROSTINI



Easy Egg Salad Crostini image

Make and share this Easy Egg Salad Crostini recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 4 Hours

Time 1h7m

Yield 3 dozen

Number Of Ingredients 8

1 (20 ounce) French baguettes, thinly sliced
3 tablespoons melted butter
1 garlic clove, pressed
8 large hard-cooked eggs, grated
1/2 cup mayonnaise
1/2 teaspoon sugar
1/4 teaspoon salt (to taste)
1/4 teaspoon fresh ground black pepper (to taste)

Steps:

  • Place baguette slices on a baking sheet.
  • Stir the butter and garlic together; brush evenly on tops of baguette slices.
  • Bake in a preheated 350° oven for 12-12 minutes; set stand 20 minutes.
  • Meanwhile, combine the eggs and next 4 ingredients in a big bowl.
  • Cover and chill at least 15 minutes or up to 2 days.
  • Spoon egg mixture evenly on toasted baguette slices.

Nutrition Facts :

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  • Bring vinegars, sugar, 1½ tsp. salt, and ½ cup 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.
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