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Crescent Roll Carrots Filled with Egg Salad

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These festive Crescent Roll Carrots are perfect for Easter brunch or as a playful appetizer. Golden, crispy crescent rolls shaped like carrots are filled with creamy egg salad, making them both delicious and fun!

Ingredients

Shape the Crescent Roll Carrots

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Wrap foil into cone shapes (about 4 inches long) to act as molds. Spray them lightly with cooking spray.
  3. Open the crescent roll dough and separate into strips or triangles.
  4. Wrap each strip around a foil cone, overlapping slightly to create a “carrot” shape.
  5. Brush with egg wash and add orange food coloring for a vibrant carrot look.

Bake the Crescent Carrots

  1. Place on the baking sheet and bake for 10-12 minutes, or until golden brown.
  2. Remove from the oven, brush with melted butter for shine (optional), and let cool slightly.
  3. Carefully remove the foil molds and let the crescent rolls cool completely.

Make the Egg Salad

  1. In a bowl, mash together chopped boiled eggs, mayo, mustard, salt, pepper, and paprika.
  2. Stir in green onions, celery, or pickles for added crunch.
  3. Adjust seasoning to taste.

Fill & Decorate the Carrots

  1. Spoon or pipe egg salad into each crescent roll “carrot.”
  2. Stick a small bunch of parsley, dill, or chives into the top for the carrot greens.

Instructions

Shape the Crescent Roll Carrots

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Wrap foil into cone shapes (about 4 inches long) to act as molds. Spray them lightly with cooking spray.
  3. Open the crescent roll dough and separate into strips or triangles.
  4. Wrap each strip around a foil cone, overlapping slightly to create a “carrot” shape.
  5. Brush with egg wash and add orange food coloring for a vibrant carrot look.

Bake the Crescent Carrots

  1. Place on the baking sheet and bake for 10-12 minutes, or until golden brown.
  2. Remove from the oven, brush with melted butter for shine (optional), and let cool slightly.
  3. Carefully remove the foil molds and let the crescent rolls cool completely.

Make the Egg Salad

  1. In a bowl, mash together chopped boiled eggs, mayo, mustard, salt, pepper, and paprika.
  2. Stir in green onions, celery, or pickles for added crunch.
  3. Adjust seasoning to taste.

Fill & Decorate the Carrots

  1. Spoon or pipe egg salad into each crescent roll “carrot.”
  2. Stick a small bunch of parsley, dill, or chives into the top for the carrot greens.

Notes

  • The foil cones help create the carrot shape while baking, but you can also try using actual carrot-shaped molds.
  • You can prepare the egg salad ahead of time and refrigerate it for up to a day.
  • If you prefer a lighter option, swap out the mayo for Greek yogurt.

Nutrition

Find it online: https://deliceflash.com/crescent-roll-carrots-filled-with-egg-salad/