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“Carrot” Egg Salad Cups

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Looking for the CUTEST brunch of lunch idea for this weekend? Try these out! Every bunny will love them! The best part: they’re SO much easier to make than you’d expect.

Ingredients

1 sheet puff pastry, thawed

Heavy duty aluminum foil

1 egg + 1 teaspoon water

1 drop red food coloring + 1 drop yellow food coloring (optional)

Egg Salad:

6 hard boiled eggs, chopped

1/4 cup mayonnaise 

1 teaspoon mustard

1 tablespoon chopped chives

Salt

Pepper

Onion powder

Fresh Dill

Instructions

Preheat your oven to 400 degrees F

Using heavy duty foil shape the foil into a cone. Watch the video to see how! Lightly spray the foil cones and set aside

On a floured surface lightly roll out the thawed puff pastry sheet

Cut the puff pastry into 1 inch long strips

Taking one strip at a time, wrap the puff pastry around the cone making sure to slightly overlap each layer. Pinch the puff pastry at the top to ensure it doesn’t unravel. Continue this with as many carrot cups as you’d like

In a small bowl whisk together an egg, water, red and yellow food coloring. Brush the puff pastry with the egg wash and put into the oven

Bake for about 15 minutes, until puffed and lightly golden

While cooking make the egg salad by adding the chopped hard boiled eggs to a bowl

To the eggs add the mayo, mustard, chopped chives, salt, pepper, and onion powder. Mix until combined

Spoon in the egg salad to the carrot puff pastry cups until filled, and then put a few sprigs of dill into the egg salad to make it look like carrot tops

That’s it! How adorable is that? Hoppy Easter!