Puff carrots with egg salad

I love egg salad on bread. Best for me is golden brown wholewheat bread with seeds, but sometimes I like it on white, puffy pastry.

And, because it’s Easter time and we all trying to make this holidays colorfull and funny, I made puff carrtos. Simply to stuff them with egg salad.

This orange color is from food coloring, but if you don’t want use it – middle carrot is only brushed with yolk. And, I need to admit, I prefer it that way. Taste is more simple and there is no artificial sweetness. But it’s up to you. 🙂

And, remember that puff pastry needs cold. So be prepared to taking it in and out from refrigerator. And most of your time will be closing and opening freezer doors. 🙂 But it’s worth every second of it.

I almost forgot. I make my egg salad with mayo. You can, of course, buy it, but you can also try one of recipes. For homemade Danusia mayo – click!.   And, if you want try something vegan (not for egg, but maybe for veggie salad?), click here for Diana’s sunflower mayo.

Ingredients:

1 package of puff pastry

1 egg yolk

red and yellow food coloring

4 large eggs, hard-boiled

1 bunch of green onions

2 tablespoons mayonnaise

salt

pepper

a few leaves of parsley, lovage or coriander

6 metal cream hold molds

Preparations:

• Chop eggs and green onion finely. Add the mayonnaise and, if needed, season with salt and pepper. Put salad in the refrigerator.
• Whisk one egg yolk with one teaspoon of water in a bowl.
• With pizza cutter cut pastry into 6 strips, about 1.5 cm width. The rest of the dough put in the refrigerator.
• Brush each strip with whisked yolk, then fold and then roll making tubes.
• One end of the tube stick to the end of the cone and roll rest of the dough log onto mold. When ready – put aside into refrigerator. Repeat the process with the next dough tubes.
• Dough cones paint with orange glaze or simply with whisked yolk. To get orange color – mix 30 drops of yellow dye and 2 – 3 drops of red.
• Heat the oven to 400°F.
• Put carrots on a baking tray lined with baking parchment. Bake for about 10 – 15 minutes.
• Remove from the oven and cool it for a moment before gently take out the mold.
•  Fill with the egg salad.
• Serve decorated with parsley, lovage or coriander.