Pickled Egg Salad Toasts
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About this time of year every year, I wonder why I don’t make egg salad more often — it’s so good, it’s light (or can be at least), and it’s filled with protein to boot. Earlier this week, I made a recipe from Shed via Bon Appetit, and I am now wondering why for all these years I haven’t been pickling my hard-boiled eggs before turning them into salad. Yes, the pickling is more work, but the bite and flavor this extra step brings is well worth the effort, which, by the way, takes all of five minutes.
Still have a dozen or so hard-boiled eggs on hand? Up for adding a little zing to your egg salad? Here’s what you do:
Pickle half a dozen hard-boiled eggs and let sit for at least 12 hours:
Chop up scallions or chives and parsley and mix with mayonnaise:
Fold in those pickled, chopped hard-boiled eggs:
Meanwhile, bake some bread:
Then toast it:
Rub it with garlic after you pull it from the oven:
Top with pickled egg salad:
And some prosciutto or ham, if you’ve got it — it’s not essential.
Source: Bon Appetit Feb 2015
Note: 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.
- 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)
- 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.