Mini Egg Salad Doughnut Sandwiches
These Mini Egg Salad Doughnut Sandwiches may sound a little crazy, but they'll make for the perfect savory and sweet appetizer or dessert at your next cocktail party!
Servings: 24 doughnut sandwiches
- 7 large Eggland's Best eggs hard-boiled
- 1/3 cup Greek yogurt
- 1/4 cup fresh cranberries or Craisins depending on if you want tart or sweet
- Salt and pepper
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup whole milk
- 1/4 cup melted coconut oil
- 2 tsp vanilla extract
- Homemade Fluff recipe below
- 1 large egg white
- 1/2 cup corn syrup
- 1/4 tsp salt
- 1/3 cup powdered sugar
- 1/4 tsp cream of tartar
- 1/2 Tbsp vanilla extract
Chop hardboiled eggs and place in a medium-sized bowl.
Mix in Greek yogurt, cranberries or Craisins, and salt and pepper.
Keep stored in airtight container in fridge.
Pre-heat oven to 400 degrees.
In large bowl, whisk together flour, sugar, baking powder, and salt.
Stir in milk, melted coconut oil, and vanilla until just combined.
Fill cavities of a mini doughnut pan about ¾ the way full.
Bake for 7-9 minutes, until doughnuts are just starting to turn golden at edges.
Let doughnuts cool in pan for a few minutes before moving to wire rack to cool completely.
Once doughnuts are cool, dip half of them facedown in homemade fluff and add sprinkles on top.
In the bowl of a stand mixer beat together egg white, corn syrup, and salt on high speed for 4-5 minutes until it thickens up and turns white.
Mix in the powdered sugar, cream of tartar, and vanilla on low speed, until combined.
Store extra fluff in an airtight container in fridge.