Springtime is lovely for so many different reasons. For some of us, it’s the fact that we have gone through a rather difficult winter and now, it is time for some warm weather. For others, it’s all of the activities that take place during the springtime. In either case, food is going to certainly be a part of the process and when you see these cute little appetizers, you will have an idea for a get-together.
These little crescent roll carrots stuffed with egg salad are absolutely perfect for your dinner guests or for just surprising your family with a lot of fun. You can use purchased cone molds or you can make your own with tinfoil but in either case, you will have some adorable “carrots” to stuff with chicken salad.
Ingredients:
For the “carrots”
1 tube Pillsbury crescent rolls
1 egg, whisked with 1 teaspoon of water
Orange gel food coloring
1 bunch of fresh dill or parsley
For the egg salad
4 eggs
2 tablespoons plain yogurt
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ cup celery, diced
1 green onion, chopped
Directions:
For the egg salad, place eggs in a saucepan and fill with cold water to cover. Bring to a boil over medium-high heat. Cover, remove from heat and let stand for 15-20 minutes. Drain and run under cold water until chilled.
Place peeled, hard cooked eggs in a bowl and using a fork or potato masher, mash eggs until finely chopped. Stir in yogurt, mayonnaise, Dijon mustard, salt and pepper until smooth. Add celery and green onion and stir to combine.
Preheat oven to 400 degrees.
For the crescent roll “carrots,” unroll the crescent roll dough onto a cutting board, then press the dough to fill in the seams.
Cut the dough lengthwise into 6 equal strips. Brush one strip with egg wash. Roll the strips into a 17″-18″ long log. Using tin foil, cut off a piece and roll it into a cone shape (or use horn molds). Wrap one dough log around each cream horn mold, and repeat for remainder of crescent roll dough.
Brush the orange food coloring over each carrot shaped dough, then set carrots on a lined baking sheet.
Bake for 6-8 minutes until golden brown.
Allow carrot crescents to cool for about 5 minutes, then carefully remove cone and allow to cool completely.
Fill each “carrot” with egg salad, then add a few sprigs of dill to act as the stem.
Serve and enjoy!