Egg Salad Crescent Carrots Recipe
This Egg Salad Crescent Carrots recipe is a fun and creative appetizer that combines a classic egg salad with crescent roll dough shaped and colored like carrots. The creamy egg salad is seasoned with mustard, green onions, and paprika, then piped into baked crescent roll ‘carrots’ and garnished with dill or parsley for a festive, visually appealing snack perfect for parties or holiday gatherings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Egg Salad
- 8 eggs
- ½ cup mayonnaise
- 1 teaspoon prepared yellow mustard
- ¼ cup green onions, chopped
- Salt and pepper to taste
- ¼ teaspoon paprika
Crescent Carrot Shells
- 1 can Crescent rolls (original or seamless dough sheet)
- Yellow food coloring (optional)
- Red food coloring (optional)
Garnish
- Dill or parsley for garnish
Instructions
- Boil Eggs: Place the eggs in a pot and cover with water. Bring to a boil, then reduce heat and simmer for 10-12 minutes. Remove from heat and cool eggs in cold water, then peel and chop them finely.
- Prepare Egg Salad: In a mixing bowl, combine the chopped eggs, mayonnaise, yellow mustard, chopped green onions, salt, pepper, and paprika. Stir well until the mixture is creamy and evenly seasoned.
- Prepare Crescent Dough: Preheat your oven to 375°F (190°C). Unroll the crescent dough on a baking sheet. If using food coloring, mix yellow and a drop of red food coloring into the dough to create an orange color resembling carrots. Shape the dough into small carrot shapes by rolling and tapering one end, placing them on the baking sheet.
- Bake Crescent Carrot Shells: Bake the shaped dough in the preheated oven for 8-10 minutes or until golden brown and cooked through. Remove from oven and let cool completely.
- Fill Carrot Shells: Once cooled, gently hollow out or slice open the thick end of the crescent carrot shapes. Spoon or pipe the egg salad mixture into each crescent carrot shell, filling them generously.
- Garnish and Serve: Garnish each filled crescent carrot with a small sprig of dill or parsley to mimic carrot greens. Serve chilled or at room temperature as a festive appetizer.
Notes
- You can adjust the amount of mayonnaise to make the egg salad creamier or lighter based on preference.
- Food coloring is optional but adds a fun and realistic carrot look to the crescent rolls.
- Use seamless dough sheet if you want a uniform shape, otherwise original crescent rolls work well.
- For extra flavor, add a dash of garlic powder or smoked paprika to the egg salad.
