Description
Playful crescent roll cones shaped like carrots and filled with a creamy, tangy egg salad, perfect for brunches, parties, and spring gatherings.
Ingredients
Scale
- 1 can (8 oz) refrigerated crescent roll dough
- 6 large eggs, hard-boiled, peeled, and chopped
- 1/3 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup celery, finely diced
- 2 tablespoons green onions, chopped
- 1/8 teaspoon paprika
- Few drops orange food coloring (optional)
- Fresh parsley or dill 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 medium bowl, combine chopped hard-boiled eggs, mayonnaise, Dijon mustard, salt, pepper, celery, green onions, and paprika. Stir gently until creamy and well combined. Chill if possible.
- Prepare molds: Make or prepare foil or metal cone molds for shaping the crescent dough into carrot shapes.
- Shape the dough: Unroll crescent roll dough and wrap triangles around the cone molds, seams down. If using color, lightly brush a few drops of orange food coloring on the dough for a carrot hue.
- Brush and bake: Brush each shaped roll with an egg wash, place on the prepared baking sheet, and bake for 10 to 12 minutes until golden brown and puffed.
- Cool: Remove from oven and let the pastry cones cool completely before removing molds to avoid sogginess.
- Fill: Carefully remove the foil or molds, spoon the chilled egg salad into each cooled pastry cone, filling gently to avoid cracking.
- Garnish and serve: Top each filled cone with a small sprig of parsley or dill to resemble carrot greens. Serve immediately or chilled.
Notes
- For a natural orange hue, brush dough with a tiny amount of paprika mixed into a neutral oil instead of food coloring.
- Cool pastry cones fully before filling to prevent soggy shells.
- Make the egg salad up to a day ahead and store refrigerated; bake cones the same day for best texture.
- To make foil cones, roll small rectangles of foil into tight cones and seal the bases so they hold shape while baking.
Nutrition
- Serving Size: 1 filled crescent roll carrot (approx.)
- Calories: 210
- Sugar: 3 g
- Sodium: 360 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 140 mg