Description
These fun and festive Crescent Roll Carrots are shaped like carrots, baked to golden perfection, and filled with creamy egg salad. A perfect appetizer for Easter or spring gatherings!
Ingredients
Units
Scale
For the Crescent Roll Carrots:
- 1 can (8 oz) refrigerated crescent roll dough
- 1 egg (for egg wash)
- 1 tablespoon water
- 1/2 teaspoon paprika (for color)
- 1/2 teaspoon turmeric or orange food coloring (optional)
- 12 fresh parsley sprigs or dill (for carrot tops)
For the Egg Salad Filling:
- 6 hard-boiled eggs, chopped
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh chives (optional)
- 1 tablespoon chopped celery (optional)
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Prepare the carrot shapes: Wrap foil around metal cone molds (or shape small cones from aluminum foil). Lightly grease them.
- Unroll the crescent roll dough and cut it into strips. Wrap the strips around the foil cones, slightly overlapping to create a carrot shape.
- Make the egg wash: Whisk the egg with water and brush it over the dough. Sprinkle with paprika and turmeric (or use orange food coloring) for a carrot-like color.
- Bake for 10-12 minutes or until golden brown. Remove from the oven and let them cool before carefully removing the foil.
- Prepare the egg salad: In a bowl, mix chopped eggs, mayonnaise, Dijon mustard, salt, pepper, chives, and celery until well combined.
- Assemble: Spoon or pipe the egg salad into the cooled crescent roll carrots. Insert a sprig of parsley or dill at the top to resemble carrot greens.
- Serve immediately and enjoy!
Notes
- If you don’t have cone molds, shape foil into cones for baking.
- You can fill the crescent rolls with chicken salad, tuna salad, or cream cheese for variation.
- Store leftovers in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 crescent roll carrot
- Calories: ~220 kcal
- Sugar: 3g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg