Pickled Egg Salad Toasts
Description
You can hard boil the eggs as described below or use leftover hard-boiled eggs you have on hand. Also, one reviewer on Epicurious found the pickling to be too strong, so if a pickled flavor isn’t quite your thing, maybe don’t make a double batch of these to start. I find traditional egg salad bland in comparison — I made a batch to test — but I do love a good, strong pickle.
Ingreadient :
- ½ cup apple cider vinegar
- ½ cup distilled white vinegar
- 1 teaspoon sugar
- 1½ teaspoons kosher salt, plus more
- 6 large eggs
- ⅓ cup mayonnaise
- 1 bunch scallions or ¼ cup finely chopped fresh chives
- lots of finely chopped fresh parsley
- Freshly ground black pepper
- peasant bread, country-style bread or ciabatta (however much you would like)
- olive oil
- 1–2 garlic cloves
- Chervil or parsley leaves with tender stems (optional — I skipped this)
- Serrano ham or prosciutto for serving (optional, it’s pretty and tasty, but not essential)
Direction :
- 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, scallions or chives, and parsley in a medium bowl. Season with salt, pepper, and some pickling liquid, if desired. (I used about 2 teaspoons.)
- 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 (if using), and a slice of ham.
- Do Ahead: Eggs can be pickled 1 week ahead. Keep chilled.
