Mini Egg Salad Doughnut Sandwiches Recipe- Step by Step Guide

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Mini Egg Salad Doughnut Sandwiches Recipe- Step by Step Guide:-I made these Mini Egg Salad Doughnut Sandwiches because I always overdo. I’m promoting Eggland’s Best’s 2016 America’s Best Recipe Contest. The contest requires a recipe using Eggland’s Best Eggs and a state dish.

Mini Egg Salad Doughnut Sandwiches Recipe- Step by Step Guide

 

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Despite the fact that these Mini Egg Salad Doughnut Sandwiches might sound a little crazy, they are going to be the ideal savoury and sweet appetiser or dessert for your next cocktail party!

Ingredients

Egg Salad:

  • 7 large Eggland’s Best eggs hard-boiled
  •  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
  • Sprinkles

Homemade Fluff:

  • 1 large egg white
  • ½ cup corn syrup
  • ¼ tsp salt
  •  cup powdered sugar
  • ¼ tsp cream of tartar
  • ½ Tbsp vanilla extract

 

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Instructions

Egg Salad:

  • After chopping the hard-boiled eggs, place them in a bowl of medium size.
  • Cranberries or Craisins, Greek yoghurt, and a pinch each of salt and pepper should be mixed in.
  • Place in the refrigerator in an airtight container and store.

 

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Mini Doughnuts:

  • Oven should be preheated to 400 degrees.
  • Flour, sugar, baking powder, and salt should be mixed together in a large bowl using a whisk.

 

  • Mix the vanilla extract, melted coconut oil, and milk together until they are just combined.
  • When filling the cavities of a mini doughnut pan, fill them approximately half way.

 

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  • The doughnuts should be baked for seven to nine minutes, or until the edges are just beginning to turn golden.
  • The doughnuts should be allowed to cool for a few minutes in the pan before being transferred to a wire rack to finish cooling.
  • After the doughnuts have cooled, dip half of them in homemade fluff and sprinkle sprinkles on top of them and then set them aside.

Homemade Fluff:

  • The egg white, corn syrup and salt should be mixed together in the bowl of a stand mixer and beaten on high speed for four to five minutes, or until the mixture becomes completely thick and white.
  • On a low speed, combine the powdered sugar, cream of tartar, and vanilla extract until they are completely incorporated.
  • Keep any excess fluff in the refrigerator in a container that is airtight.

 

Assembly:

  • A small scoop of egg salad should be placed on top of mini doughnuts that have not been dipped in the egg salad, and then a sprinkle-topped doughnut should be placed on top of the egg salad.
  • Create a dessert, an appetiser, or a brunch dish with this!

 

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