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Mini Egg Salad Doughnut Sandwiches -- The perfect cocktail party appetizer or dessert! | wearenotmartha.com

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!
5 from 1 vote
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Course: Appetizer
Makes: 24 doughnut sandwiches
Author: We are not Martha

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

Instructions

Egg Salad:

  • 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.

Mini Doughnuts:

  • 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.

Homemade Fluff:

  • 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.

Assembly:

  • Spoon a small scoop of egg salad on top of un-dipped mini doughnuts and top with a fluff-dipped sprinkles-topped doughnut. Serve for brunch, an appetizer, or dessert!
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