Pickled Egg Salad Crostini With Serrano Ham Recipe 45

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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.

GRILLED SERRANO HAM AND MANCHEGO CHEESE CROSTINI



Grilled Serrano Ham and Manchego Cheese Crostini image

Provided by Bobby Flay

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 5

12 slices French bread, sliced on the diagonal into 1/2-inch thick slices
Olive oil
12 thinly sliced pieces Serrano ham
12 thinly sliced pieces Manchego cheese
Whole grain mustard

Steps:

  • Preheat grill. Brush each slice of bread on one side with olive oil and grill, oil-side down until lightly golden brown. Turn over and divide cheese among bread slices. Top each slice of cheese with the slices of ham and grill until the cheese begins to melt. Serve with the mustard.

HAM & EGG SALAD



Ham & Egg Salad image

This protein-packed breakfast requires no cooking, takes only minutes to make, and is an egg-cellent make-ahead morning meal. Store in the fridge and spread on whole wheat toast and scooped-out bagels or place in lettuce wraps. Sprinkle with everything bagel seasoning if you like.

Provided by Rachael Ray Every Day

Categories     Trusted Brands: Recipes and Tips     Smithfield®

Time 15m

Yield 6

Number Of Ingredients 8

6 hard-boiled eggs
¼ cup mayonnaise, or more to taste
1 tablespoon mustard
1 dash hot sauce
1 pinch Salt and pepper to taste
1 (8 ounce) package Smithfield® Cubed Ham
1 shallot, chopped
2 ribs celery, chopped

Steps:

  • Halve the hard-boiled eggs and remove the yolks to a bowl. Coarsely chop the egg whites and set aside.
  • To the bowl with the egg yolks, add the mayonnaise, mustard, hot sauce, salt, and pepper. Using a fork, smash the mixture until smooth. Add the reserved chopped egg whites, ham, shallot, and celery. Toss to combine. If you like a creamier texture, add more mayonnaise.

Nutrition Facts : Calories 194.5 calories, Carbohydrate 4.4 g, Cholesterol 235.5 mg, Fat 13.7 g, Fiber 0.4 g, Protein 12.8 g, SaturatedFat 3.1 g, Sodium 631.9 mg, Sugar 1.3 g

EGG SALAD CROSTINI RECIPE BY TASTY



Egg Salad Crostini Recipe by Tasty image

Here's what you need: baguette, olive oil, kosher salt, dijon mustard, mayonnaise, eggs, fresh chives

Provided by Katie Aubin

Categories     Snacks

Time 40m

Yield 12 crostinis

Number Of Ingredients 7

12 slices baguette, 1/2 in (1 cm), cut on a slight diagonal
olive oil, to taste
kosher salt, to taste
1 tablespoon dijon mustard
1 tablespoon mayonnaise
4 eggs, medium-boiled, quartered lengthwise
2 tablespoons fresh chives, finely chopped

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!

Nutrition Facts : Calories 141 calories, Carbohydrate 15 grams, Fat 5 grams, Fiber 0 grams, Protein 6 grams, Sugar 1 gram

PICKLED EGG SALAD



Pickled Egg Salad image

When I have leftover pickle juice, I boil up some eggs, plop them in the brine and let them sit in the fridge. I grew up very scared of egg salad but I love deviled eggs and adore them in sandwiches (if I have leftovers). I thought if I approached egg salad in a similar way maybe I'd like it. I was right. This is economical and fairly healthy. You can play around with ingredients as you like (add capers, chopped pickle, dill etc). This serves 2. YOU MUST SERVE THIS ON BUTTERED TOASTED RYE!

Provided by Suzy_Q

Categories     Lunch/Snacks

Time 5m

Yield 2 serving(s)

Number Of Ingredients 8

2 pickled eggs
1 hard-boiled egg
3 tablespoons mayonnaise
2 tablespoons minced celery
1/4 teaspoon Worcestershire sauce
1/4 teaspoon horseradish (optional)
hot sauce, a few dashes (optional)
fresh pepper

Steps:

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

PICKLED EGG SALAD SANDWICH



Pickled Egg Salad Sandwich image

A zippy change from an ordinary egg salad sandwich.

Provided by Phoebe

Categories     Main Dish Recipes     Sandwich Recipes

Time 15m

Yield 1

Number Of Ingredients 12

2 pickled eggs, cut into small pieces
2 tablespoons light mayonnaise
1 tablespoon minced celery
1 garlic dill pickle, minced
2 teaspoons capers
2 teaspoons minced chives
½ teaspoon pickled egg juice
1 dash hot pepper sauce
2 slices whole wheat bread
1 teaspoon butter, or to taste
1 red lettuce leaf
1 tomato, thinly sliced

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.

Nutrition Facts : Calories 468.8 calories, Carbohydrate 36.2 g, Cholesterol 477.3 mg, Fat 26.1 g, Fiber 9.4 g, Protein 25.7 g, SaturatedFat 7.9 g, Sodium 1208.3 mg, Sugar 8.7 g

EGG SALAD CROSTINI



Egg Salad Crostini image

This dressed-up egg salad, with pimento-stuffed olives and roasted red peppers, is ready for your most sophisticated event. Or today's lunch, whichever.

Provided by My Food and Family

Categories     Dairy

Time 15m

Yield 4 servings

Number Of Ingredients 7

4 hard-cooked eggs, chopped
1/4 cup MIRACLE WHIP Dressing
2 green onions, sliced
5 pimento-stuffed green olives, chopped
2 tsp. finely chopped roasted red peppers
1 tsp. GREY POUPON Dijon Mustard
4 slices Italian bread, toasted

Steps:

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

Nutrition Facts : Calories 190, Fat 10 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 190 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g

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Top Asked Questions

How do you make pickled egg salad?
Make your salad: Peel your eggs and chop them, placing them in a medium bowl. Add 1 heaped tablespoon of pickled celery (more to taste), Dijon, shallot, mayo, salt and pepper and mix. Season to taste with salt and pepper.
Is pickled celery in egg salad gross?
Egg salad is gross, unless it’s my own. I just made some the other day — love the idea of the pickled celery. I include “regular” celery and a very little minced onion, but the pickled celery sounds like a wonderful addition. February 5, 2013at 2:00 pmReply PolaM Love the idea of pickling celery! Have to try!
How to make an egg salad sandwich?
A zippy change from an ordinary egg salad sandwich. 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.
What do you put on a pickled egg sandwich?
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.

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