Mini Egg Salad Doughnut Sandwiches Recipe

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They may seem crazy, but these Mini Egg Salad Doughnut Sandwiches are the perfect savory and sweet appetizer or dessert for your next cocktail party!

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INGREDIENTS

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Egg Salad: – 7 large Eggland's Best eggs hard-boiled – ⅓ cup Greek yogurt – ¼ cup fresh cranberries or Craisins depending on if you want tart or sweet – Salt and pepper Mini Doughnuts: – 1 cup all-purpose flour – ½ cup granulated sugar – 1 tsp baking powder – ¼ tsp salt – ½ cup whole milk – ¼ cup melted coconut oil – 2 tsp vanilla extract – Homemade Fluff recipe below – Sprinkle Homemade Fluff: – 1 large egg white – ½ cup corn syrup – ¼ tsp salt – ⅓ cup powdered sugar – ¼ tsp cream of tartar – ½ Tbsp vanilla extract

INSTRUCTIONS

Step 1

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Cut hardboiled eggs and place in a medium bowl. Add Greek yogurt, cranberries or Craisins, and salt and pepper. Store in airtight fridge container. 

Step 2

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Preheat oven to 400°F. Mix flour, sugar, baking powder, and salt in large bowl. Stir milk, melted coconut oil, and vanilla just until combined.

Step 3

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Fill mini doughnut pan cavities ¾ full. Bake until doughnut edges are just turning golden, 7-9 minutes.

Step 4

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Cool doughnuts in pan for a few minutes before transferring to wire rack. Dip half of the doughnuts facedown in homemade fluff and sprinkles after cooling.

Step 5

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In a stand mixer, beat egg white, corn syrup, and salt on high speed for 4-5 minutes until thick and white.

Step 6

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Add powdered sugar, cream of tartar, and vanilla on low speed until combined. Keep extra fluff in an airtight container in the fridge.

Step 7

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Top un-dipped mini doughnuts with a small scoop of egg salad and a fluff-dipped sprinkles doughnut. Serve brunch, appetizer, or dessert!

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