Pickled Egg Salad Crostini With Serrano Ham Recipe 45

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.

Steps:

• Place potatoes in large microwave bowl and cook on high for 3-4 minutes or until heated through. Cool and add eggs, celery, onions, salad dressing, parmesan cheese, mayonnaise, bacon and parsley. Toss to combine and serve cold, or at room temperature.

Steps:

• Mix pickled eggs, mayonnaise, celery, pickle, capers, chives, pickle juice, and hot pepper sauce together in a bowl.
• Toast bread lightly; spread butter on both slices. Layer lettuce and tomato on 1 slice. Spread egg mixture on the other slice. Press sandwich together and cut in half.

Steps:

• Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper
• Arrange the bread in a single layer on the prepared baking sheet. Brush each piece of bread with olive oil. Lightly sprinkle with salt. Bake for 12-14 minutes, until the edges are light golden brown. Let cool.
• In a small bowl, combine the Dijon mustard and mayonnaise.
• Spread a thin layer of Dijonnaise over each crostini. Top with 1 egg quarter and garnish with chives.
• Enjoy!

Steps:

• In a medium bowl, mash eggs with fork. Add remaining ingredients. Serve cold.

Steps:

• Heat broiler. To make crostini: Arrange baguette slices on a baking sheet in a single layer. Broil for 1 1/2 minutes (the broiling time varies from oven to oven so watch carefully as bread darkens). Turn over slices, and toast until golden, about 1 minute more. Transfer to a rack to cool.
• Rub crostini with tomato halves to infuse them with flavor and juices; discard tomatos. Drizzle crostini with olive oil. Top each crostini with a slice of ham. Brush with olive oil. Arrange on a serving platter, and sprinkle with parsley.

Steps:

• Combine all ingredients except toast slices.
• Spread onto toast slices.