Egg Salad Crescent Carrots

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

egg salad crescent carrots

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)
egg salad crescent carrots ingredients

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.

InProcess_3

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.

InProcess_1

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.

InProcess_2

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!
Prep Time 5 minutes
Cook Time 10 minutes
Additional Time 10 minutes
Total Time 25 minutes
Servings 6

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

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
Did you try this recipe?Mention @simplisticallyliving or tag #simplisticallyliving!

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19 Comments

  1. These are so darn cute! I’ve been wanting to try making some, but have been putting it off. I am featuring you over at Simple Supper Tuesday, this week. We hope you can join us again, starting Monday night at 8pm EST.

    1. Brittanie says:

      Hi Cindy thanks for stopping by! I am so glad you enjoy these crescent carrots and sure hope you will end up giving them a try. I will certainly link up on Monday’s and enjoy the great party! 🙂

    1. Brittanie says:

      Thank you Lara and I certainly hope you will! Thanks for stopping by!

  2. What a creative idea, it looks so good!

    1. Brittanie says:

      Thank you Valerie!

    1. Brittanie says:

      Thanks for the kind comments Melissa and thanks for stopping by!

  3. These are just cute and fun to eat. Stopping by from Motivation Monday. Pinning to my Crescent roll board.

    1. Brittanie says:

      Thanks for stopping by and sharing Shirley! So glad you enjoy these!

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