Preheat oven to 350 degrees F. Coat an 8x8" baking dish and a 9x9" baking dish with cooking spray. Line each baking dish with parchment and coat again with cooking spray.

In a large bowl, whisk egg whites until frothy, about 3 minutes. Pour whites into prepared 9x9" baking dish. In a separate bowl, whisk egg yolks together and pour into prepared 8x8" baking dish.

Lightly spray 2 pieces of aluminum foil with cooking spray and cover each baking dish, crimping edges to seal. Bake until egg whites and egg yolks are set, 20 minutes. Remove from oven and let cool completely.

Turn whites out onto cutting board. Cut into 4 rows; cut each row into 4 pieces. Arrange squares on a serving platter. Transfer baked yolks to a food processor and pulse a few times to break apart. To food processor, add mayonnaise, mustard and relish. Season with salt and pepper. Puree until smooth.

Add yolk mixture to a piping bag or resealable plastic bag and cut off one bottom corner. Pipe filling onto each egg white square. Garnish with paprika and chives to serve.

Source: Hannaford fresh Magazine, March April 2025