Egg and Ham Salad Carrot Pastry
Looking for the perfect Spring pastry? We’ve got you covered.
Prep
12m
Cook
18m
Wait
10m
| Category: | Side Dish |
| Seasons | |
| Tags: |
Ingredients
For
4
Batch(es)
Ingredients
| 6 Oakdell Cage Free Eggs, hard boiled, peeled, and chopped |
| 1 (13.2 oz) package frozen puff pastry, thawed |
| Orange gel food coloring |
| 1/4 cup diced ham |
| 1/4 cup mayonnaise |
| 2 tbsp Dijon mustard |
| 1/4 cup minced dill, plus extra dill for carrot tops |
| 1 green onion, chopped |
| 1/2 tsp salt |
| 1/4 tsp pepper |
Egg and Ham Salad Carrot Pastry Directions
- Preheat oven to 400 degrees. Squeeze aluminum foil into cone shapes and spray with non-stick spray. Spray a baking sheet with nonstick cooking spray.
- Cut pastry sheet into strips and wrap each cone with a strip. Place on a baking sheet. Mix a few drops of gel color with 1 tablespoon of water and paint on pastry. Bake for 13-18 minutes or until cooked through. Remove from oven. Once cool, remove foil centers.
- In a large bowl, mix together eggs, ham, mayonnaise, mustard, dill, onion, salt, and pepper. Scoop egg salad into each pastry cone and place some dill stems on top.
