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
- 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
- Sprinkles
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
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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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