Pickled Egg Salad Crostini With Serrano Ham

• 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

1. Bring vinegars, sugar, 1 1/2 teaspoons salt, and 1/2 cup water to a simmer in a medium saucepan. Let cool.
2. 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.
3. Preheat oven to 425u0b0. 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.
4. Do ahead: Eggs can be pickled 1 week ahead. Keep chilled.

apple cider vinegar, white vinegar, sugar, kosher salt, eggs, mayonnaise, fresh chives, fresh parsley, freshly ground black pepper, bread, olive oil, garlic, chervil, serrano ham

Taken from www.epicurious.com/recipes/food/views/pickled-egg-salad-crostini-with-serrano-ham-51263750 (may not work)