Easter egg salad crescent carrots

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Delight your guests with these playful egg salad crescent carrots. Each “carrot” is stuffed to the brim with egg salad and finished with a sprig of green parsley or basil to mimic a fresh garden harvest. A simple and delicious centerpiece for your next spring gathering.

Easter egg salad crescent carrots are a lovely idea for your Easter meal. Your family and friends will be really surprised. And they won’t forget this meal that easy. Make an exception this year and present your Easter table with egg salad filled carrot croissants instead of the big chocolate eggs and bunnies.

There is a childlike joy in seeing something savory and familiar masquerading as something fresh from the garden. These little orange-hued cones are the ultimate conversation starter for an Easter brunch or a sunny garden party, and let’s be honest: they are just plain fun to make.

Crescent dough carrots

I have seen these fluffy crescent carrots of internet and I instantly fell in love. Also, the dough that I used is a crescent dough that you can find at the local grocery. Of course you can make it yourself, as well.

In order to get the right „carrot“ shape, you will need the metal cream horn forms. You only need to bake about 6 minutes until they reach that golden colour. I love that natural colour. However, you can go crazy and add some food colour to the egg wash.

While the shell is the showstopper, the egg salad is the heart. For this version, I love a recipe that balances creamy and crunch. We’re talking: perfectly hard-boiled eggs, mashed with a fork, along with finely diced shallots and pickles for some texture.

Also, I used mayo and avocado to get that amazing creaminess. You are welcome to add some mustard or horseradish for an extra tang.

In addition, for more Easter recipes, you might love these: walnut braided wool roll bread, layered Easter orange cake, irresistible carrot coconut sweet bread or this egg stuffed meatloaf.

Ingredients for about 8-10 Easter egg salad crescent carrots:

• 4 eggs (3 hard-boiled and 1 for egg wash)
• half an avocado
• 2-3 Tbsp mayonnaise
• 2 shallots (chopped)
• 3 pickles (chopped)
• 1 Tbsp apple vinegar
• 100 g cheese (Gouda or Emmental, dices)
• chives (chopped)
• salt and pepper
• a bunch of parsley (garnish and a little for the salad)
• a tube of crescent dough

Begin with preheating the oven to 200º C. Firstly, unroll the dough and cut it (lengthwise) into 1,5 cm wide strips. Secondly, by rolling and slightly pushing it towards the outside, make it thinner and about 40 cm long. Repeat the same with the rest of the strips.

Next, starting at the tip, wrap each dough strip around the metal horn form, stopping 1-2 cm from the top. Try to wrap it tightly and to pinch it together at the end, in order to help the form to hold. Make sure the dough doesn’t go over the top or it might be difficult to remove the horn form after baking.

Furthermore, crack an egg in a small bowl, add one teaspoon of water and whisk it with a fork.

At this point, line a baking sheet with parchment paper and brush each carrot croissant with egg wash. Lay them on the baking sheet and put to bake for around 6-8 minutes or until golden. Once baked, remove them from the oven and allow them to cool down for ten minutes.

Gently remove the metal horn form by twisting it very carefully. Let the “carrots” cool completely.

Egg salad

In the meantime, boil the eggs. Put the eggs in a pot, cover them with water and let them boil for 7-8 minutes. Meanwhile, dice the pickles and cheese, chop the onion and cut the avocado. Try to make all pieces of the same size.

Then, put everything in a salad bowl, add the vinegar, mayonnaise and season well. Sprinkle with chopped chives and parsley.

Once the eggs are cooked, peel them and dice into more or less same sized pieces as the other ingredients. Let them cool down and afterwards, add them to the salad bowl and give it a gentle mix. Place it aside. After also those golden carrots have cooled, fill each carrot croissant with the homemade egg salad.

Finally, tuck a sprig of fresh parsley or basil into the top of the egg salad crescent carrots to bring the whole illusion to life.

Enjoy and happy Easter!