Egg Salad Crescent Carrots

These Egg Salad Crescent Carrots are a perfect way to make meal time fun just in time for Easter!

Our Easter traditions usually involve dyeing eggs the night before Easter and once all is said and done, we usually have hard-boiled eggs to last us for days! 

One of our favorite ways to eat them is in an egg salad. It’s delicious and easy to make. It can also be enjoyed many ways. My new favorite way has to be in these adorable crescent carrots!

If you have a picky eater like I do, I am sure you can get your little one to eat these. So make sure you check out the tutorial below to learn how to make them.

Want another idea with crescent rolls? Try these Hawaiian Pizza Crescent Rolls.

Egg Salad Crescent Carrots

Ingredients:

• 8 eggs
• ½ cup mayonnaise
• 1 teaspoon prepared yellow mustard
• ¼ cup green onion, chopped
• Salt and pepper to taste
• ¼ teaspoon paprika
• 1 can crescent rolls (original or seamless dough sheet)
• Dill or parsley for garnish
• Yellow food coloring (optional)
• Red food coloring (optional)

How to Make Egg Salad Crescent Carrots

Preheat oven to 400 degrees Fahrenheit.

While oven is preheating, place eggs into a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. You can also try our Instant Pot Hard Boiled Eggs Recipe.

Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and green onion. Season with salt, pepper and paprika. Refrigerate until ready to use.

Unroll sheet of crescent rolls. Use your fingers to press seams together or simply roll out flat if using crescent seamless dough sheet. Using a pizza cutter, cut 6 equal strips horizontally. Roll the strips into a 16”-18” log and pinch the seam shut.

Create 6 cone shapes from aluminum foil, or wrap a sugar cone with foil and use that as to wrap the crescents. You may also use 6 cream horn molds instead if available.

Squeeze 30 drops of yellow food coloring into a small bowl. Add one to two drops of red food coloring. Stir to create orange color, and brush onto each carrot. If you do not want to use food coloring, you can simply brush each carrot with egg wash and they will bake up golden brown.

Set the carrots on a foil lined baking sheet, and bake for 6-8 minutes. Remove and allow to cool.

Once cooled, remove the molds from the crescent carrots, and fill with egg salad. Add a few stems of fresh dill or parsley to complete the carrot.

These are best enjoyed the same day. However, they stay fresh in the fridge for up to two days as long as they are covered and sealed in an airtight container. Enjoy!

Egg Salad Crescent Carrots

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Brittanie

These Egg Salad Crescent Carrots are a perfect way to make meal time fun just in time for Easter!

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Additional Time 10 minutes mins

Total Time 25 minutes mins

Servings 6

Ingredients

  

1x2x3x

• 8 eggs
• ½ cup mayonnaise
• 1 teaspoon prepared yellow mustard
• ¼ cup green onion chopped
• Salt and pepper to taste
• ¼ teaspoon paprika
• 1 can Crescent rolls original or seamless dough sheet
• Dill or parsley for garnish
• Yellow food coloring optional
• Red food coloring optional

Instructions

 

• Preheat oven to 400 degrees Fahrenheit.
• While oven is preheating, place eggs into a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and green onion. Season with salt, pepper and paprika. Refrigerate until ready to use.
• Unroll sheet of crescent rolls. Use your fingers to press seams together or simply roll out flat if using crescent seamless dough sheet. Using a pizza cutter, cut 6 equal strips horizontally. Roll the strips into a 16”-18” log and pinch the seam shut.
• Create 6 cone shapes from aluminum foil, or wrap a sugar cone with foil and use that as to wrap the crescents. You may also use 6 cream horn molds instead if available.
• Squeeze 30 drops of yellow food coloring into a small bowl. Add one to two drops of red food coloring. Stir to create orange color, and brush onto each carrot. If you do not want to use food coloring, you can simply brush each carrot with egg wash and they will bake up golden brown.
• Set the carrots on a foil lined baking sheet, and bake for 6-8 minutes. Remove and allow to cool.
• Once cooled, remove the molds from the crescent carrots, and fill with egg salad. Add a few stems of fresh dill or parsley to complete the carrot.
• These are best enjoyed the same day. However, they stay fresh in the fridge for up to two days as long as they are covered and sealed in an airtight container. Enjoy!

Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.

Course Easter

Cuisine American

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