Description
Golden crescent roll cones shaped like carrots and filled with creamy, tangy egg salad, perfect for brunch, parties, or a playful Easter appetizer.
Ingredients
- Crescent Roll Dough: 1 can (8 ounces) refrigerated
- Large Eggs: 6, hard-boiled and chopped
- Mayonnaise: 1/3 cup
- Dijon Mustard: 1 teaspoon
- Celery: 1/4 cup, finely chopped
- Green Onions: 2 tablespoons, finely sliced
- Salt: 1/4 teaspoon
- Black Pepper: 1/8 teaspoon
- Paprika or Orange Food Coloring: a pinch or a few drops for color
- Fresh Parsley or Dill: small sprigs for garnish
Instructions
- Preheat: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Make the Egg Salad: In a mixing bowl, combine the chopped hard-boiled eggs, mayonnaise, Dijon mustard, finely chopped celery, sliced green onions, salt, and black pepper. Stir until creamy and well combined. Chill if desired.
- Prepare Molds: Form cone shapes from aluminum foil or use metal cream horn molds. Lightly spray each mold with nonstick spray.
- Shape the Crescent Rolls: Unroll the crescent dough and cut it into strips about 1/2 to 3/4 inch wide. Starting at the narrow tip of each foil cone, wrap a dough strip around the cone, overlapping slightly until covered. Brush the dough lightly with egg wash and dust with a pinch of paprika or add a few drops of orange food coloring for a carrot hue.
- Bake: Place the wrapped cones on the prepared baking sheet and bake for 10 to 12 minutes, until puffed and golden brown. Remove from the oven and allow to cool slightly so the shells set.
- Release Shells: Once cooled enough to handle, gently remove the foil or molds from the crescent shells, being careful not to crack them.
- Fill and Garnish: Spoon or pipe the prepared egg salad into each cooled crescent shell. Top each filled carrot with a small sprig of parsley or dill to mimic carrot greens.
- Serve: Serve immediately or chill briefly before serving. Enjoy as a festive appetizer or brunch item.
Notes
- Brush the pastry with egg wash before baking for a deeper golden color.
- Allow shells to cool completely before filling to prevent sogginess.
- Use a piping bag for neat filling and uniform presentation.
- Make the egg salad up to 24 hours ahead and store covered in the refrigerator.
- For natural coloring use paprika or a small pinch of turmeric instead of food coloring.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Appetizer, Brunch
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 crescent carrot
- Calories: 220
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 165 mg
Keywords: crescent roll carrots, egg salad, Easter appetizer, brunch recipe, savory pastry, party finger food