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Pickled Egg Salad Toasts

Recipe by Courtnee Williams
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15 minutes
40 minutes
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  • 1 Jar Knott’s Pickled Peeps
  • ½ cup mayonnaise
  • ¼ cup freshly chopped chives
  • 2 Tbl. finely chopped fresh parsley + additional unchopped with tender stems for serving
  • Salt and pepper to taste
  • 12 slices bread (ciabatta or sourdough)
  • 3 Tbl. Olive Oil
  • 12 slices of serrano ham or prosciutto


  1. Coarsely chop eggs.
  2. Mix with mayonnaise, chives, parsley and salt and pepper to taste.
  3. Preheat oven to 425. Place bread on baking sheet and drizzle with oil. Toast until golden brown, 5-8 minutes.
  4. Top each toast with pickled egg salad, parsley and ham.