In this festive version, we used snowflake cookie cutters to create the perfect party appetizer for any holiday celebration. Feel free to use other add-ins or toppings such as pickled beets, Sriracha, smoked salmon, olives… the options are endless!
Prep time: 25 minutes
Cook time: 25 minutes
Total time: 50 minutes
Oil, for greasing
1/4 cup mayonnaise
1 tsp Dijon mustard
1 tsp white wine vinegar
1/2 tsp curry powder
1/4 tsp salt
2 Tbsp fresh dill
1. Preheat oven 350°F. Line a 9×13-inch glass baking dish with parchment paper, leaving some overhang on the sides. Lightly grease parchment.
2. Separate egg whites into a large bowl and beat until foamy. Pour into prepared dish, cover with foil and bake for 15 to 20 minutes, until egg whites are set to the touch. Cool completely in pan. Remove from pan using parchment overhang or flip out; place on a cutting board.
3. Meanwhile, cook egg yolks in a large non-stick skillet over low heat until firm. Transfer to a food processor, pulse and cool for 5 minutes. To yolks, add mayonnaise, mustard, vinegar, curry powder and salt. Puree until smooth and transfer yolk mixture to a piping bag fitted with a star tip.
4. Using a cookie cutter, cut shapes of egg whites and place on serving plate. Pipe egg yolk mixture on top of whites and garnish with a sprig of dill and/or egg white shape scraps. Serve immediately.
Note: Egg whites and yolks can be made-ahead, kept separately, well-covered in refrigerator for up to two days.