Description
Delightful crescent roll carrots stuffed with creamy egg salad bring Easter charm to spring gatherings. Playful carrot-shaped pastries deliver delicious surprise, delighting guests with whimsical presentation and irresistible flavor combination.
Ingredients
Scale
Crescent Roll Carrots
Main Ingredients:
- 6 large eggs
- 1 can (8 ounces/226 grams) crescent roll dough
- 1/4 cup mayonnaise
- 1 egg (for egg wash)
Seasonings and Herbs:
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
Additional Ingredients:
- Orange food coloring
- 1 tablespoon butter (melted)
- 2 tablespoons finely chopped green onion or chives
- 1 tablespoon diced celery or pickles
- Fresh parsley, dill, or chives (for carrot tops)
Instructions
- Prepare foil cone molds by wrapping aluminum sheets into 4-inch long triangular shapes, then lightly spray with cooking spray to prevent sticking.
- Preheat the oven to 375F (190C) and line a baking sheet with parchment paper for even baking.
- Unroll the crescent roll dough and separate into individual triangular pieces, carefully draping each strip around the prepared foil molds, ensuring slight overlap to create a carrot-like shape.
- Apply egg wash to the dough surface and add orange food coloring to achieve a vibrant carrot appearance.
- Position the shaped dough-wrapped molds onto the prepared baking sheet and bake for 10-12 minutes until achieving a golden brown color.
- Remove from the oven and optionally brush with melted butter for additional shine and gloss.
- Allow the baked crescent rolls to cool slightly, then gently extract the foil molds, permitting complete cooling.
- Prepare egg salad by combining chopped boiled eggs with mayonnaise, mustard, salt, pepper, and paprika in a mixing bowl.
- Enhance the egg salad with chopped green onions, celery, or pickles for added texture and flavor.
- Fill each cooled crescent roll carrot with the prepared egg salad using a spoon or piping bag.
- Garnish the top of each carrot with a small bunch of fresh parsley, dill, or chives to mimic carrot greens.
Notes
- Perfectly shape carrots by using foil molds, ensuring consistent size and smooth crescent roll surface.
- Brush dough with egg wash and orange food coloring to create realistic carrot appearance, making presentation more visually appealing.
- Enhance egg salad texture by finely chopping ingredients and mixing gently to maintain chunks for a more rustic feel.
- Consider dietary alternatives like using Greek yogurt instead of mayo for a lighter, protein-rich filling or gluten-free crescent roll dough for celiac-friendly version.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Breakfast, Lunch, Snacks, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 256
- Sugar: 2 g
- Sodium: 415 mg
- Fat: 19 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.3 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 180 mg