HAPPY EASTER - Carrot Crescents with Egg Salad

It is Easter time and I wanted to do something appropriate for the Holiday time. As I just made some fancy egg salad, these crescent carrots were a perfect idea as I was able to fill them with the egg salad. I found the idea on pinterest and followed the picture to the blog "Hungry Happenings - festive food for fun occasions" where I found the recipe. I have to admit that my carrots and pictures are not that perfect, but it looked nonetheless pretty cute :)


  • 1 tube crescent dough (best the seamless one)
  • 6 metal cream horn molds
  • 1 egg
  • 1 tablespoon water
  • optional: yellow and red food color
  • 1 1/2 cups egg salad (filling)
  • fresh dill or parsley 


    Preheat oven to 400 degree Fahrenheit. 

    Prepare the egg wash: 
    Beat the egg and add the water.

    Prepare the carrots: 
    Unroll the crescent dough. If you could not get the seamless one and had to take the normal one, just pinch together the seams. Cut the dough into 6 strips, lengthwise. Brush each of the six stripes with the egg wash and roll the stripe into a log, pinch together the seam. Try to even out each roll and make it a little longer than the actual flat stripes (about 17 inch long) by keeping rolling it into a log. Wrap the dough log around the cream horn mold.

    Bake the carrots: 
    Butter a baking pan and place the horns on it. I have had very bad experiences with baking sheets, so I rather use oil or butter. If you want a real orange carrot, mix about 60 drops of yellow food color and 3 drops of yellow. This will be enough for 3 carrots. Brush the orange food color over the crescent carrots. If you rather want to go without food color, you can just brush them with the egg wash.
    Bake for about 8 minutes till golden brown. Take out of the oven and let cool for 5 minutes. Remove the mold by carefully twisting it.

    Finish the carrots:
    Fill the carrots with egg salad and put a sprig of fresh dill or parsley into the egg salad to give it the looks of a real carrot. Note: Best to use real fresh dill/parsley and more than one sprig.

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