The pickled hard-boiled eggs are a great snack on their own—they’re sold individually at Shed in Healdsburg, California.
Ingredients
6 Servings
½
½
1
1½
6
⅓
¼
2
12
3
2
12
Preparation
-
Step 1
Bring vinegars, sugar, 1½ tsp. salt, and ½ cup water to a simmer in a medium saucepan. Let cool.
Step 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.
Step 3
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.
Step 4
DO AHEAD: Eggs can be pickled 1 week ahead. Keep chilled.
