Pickled Egg Salad Crostini with Prosciutto

Bon Appetit’s February 2015 issue shared a story about SHED, part market, part café, part events center in Healdsburg.  I love wine country and visited Healdsburg some years back, but unfortunately it was an overnighter and we had little time to explore the town and look for interesting places to dine.  Next time, however, I’ll be sure to visit SHED.  The article featured a brief story about this lovely place as well as several recipes.  As one who loves eggs, this one caught my attention immediately.  It’s delicious.

Hard boiled eggs are pickled for 12 hours then chopped up with herbs and mayonnaise added to it. Good country-style bread or ciabatta is toasted until golden brown then topped with the egg salad and a paper-thin slice of prosciutto (or Serrano ham).  It’s really perfect for lunch.  I’m planning to make it using small pieces of bread, and serve it at my next dinner party as an appetizer.

Pickled Egg Salad Crostini with Prosciutto

Adapted from Bon Appetit February 2015 Issue

Serves 2

Ingredients

1/3 cup apple cider vinegar

1/3 cup distilled white vinegar

3/4 teaspoon sugar

1 teaspoon kosher salt, plus more

4 extra-large eggs

1/4 cup or more mayonnaise

1 heaping tablespoon chopped fresh chives

1 tablespoon chopped fresh parsley

4 1/4″- thick slices country-style bread or ciabatta

1 1/2 tablespoons olive oil

1 garlic clove

chervil or parsley leaves with tender stems (for serving)

4 slices prosciutto or Serrano ham

Preparation

Bring vinegars, sugar, 1 teaspoon salt, and 1/3 cup water to a simmer in a medium saucepan. Let cool.

Meanwhile, place eggs in a small saucepan and add water to cover by 2″.  Bring to a boil, immediately turn down heat to medium and let eggs simmer for 10 minutes (set your timer!). Transfer eggs to a bowl of ice water to cool.  Drain, peel, and return to a small bowl.  Add cooled 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 pepper.  I found the eggs to be perfectly seasoned from the pickling liquid so I didn’t add any additional salt.

Preheat oven (I used my toaster oven) to 425°. Place bread on a baking sheet and drizzle with olive oil.  Toast until golden brown, 6 – 8 minutes.  Rub with garlic.  Top each toast with pickled egg salad, some chervil or parsley, and a slice of prosciutto.