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Categories:Viewed: 38 - Published at: 3 years ago
Ingredients
- Cooking spray
- 12 large eggs
- 1/3 cup mayonnaise
- 1 tablespoon white vinegar
- 2 teaspoons yellow mustard
- Kosher salt and freshly ground black pepper
- Paprika and sliced chives, for garnish, optional
Method
- Special equipment: a pastry bag fitted with a small round pastry tip
- Preheat the oven to 350 degrees F. Coat an 8-inch square baking dish with cooking spray.
- Separate the egg whites and yolks into 2 small bowls; set aside the yolks.
- Whisk the whites until just foamy, transfer them to the prepared baking dish, cover the dish with foil and bake until the whites have fully set, about 20 minutes.
- Let cool completely in the baking dish.
- While the whites are baking, beat the yolks until smooth.
- Lightly coat a medium nonstick skillet with cooking spray.
- Add the yolks, and scramble over medium low until fully cooked and slightly dry, 4 to 5 minutes.
- Transfer the yolks to a food processor.
- Add the mayonnaise, vinegar, mustard, 1/4 teaspoon salt and a few grinds of pepper, and pulse until smooth and creamy.
- Transfer the yolk mixture to a pastry bag fitted with a small round tip.
- Turn the egg whites out of the baking dish onto a cutting board.
- Cut into even 1-inch squares.
- Pipe swirly dollops of the egg yolk onto each square.
- Sprinkle each with paprika and chives if using.
