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']
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.
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