Recipe ‘Carrot’ croissants filled with egg salad

‘Carrot’ croissants filled with egg salad

Temps de préparation: 45 min.


  • 2 tins croissant dough
  • 4 eggs 
  • 2 tbsp mayonnaise 
  • 1 tsp mustard (Dijon)
  • ½ tsp curry powder 
  • Salt and pepper
  • Parsley (fresh)


  1. Preheat the oven to 200°C and line a baking tray with baking paper.
  2. Cut the croissant dough into strips.
  3. Twist the croissant dough strips around a cone shape. Make sure that the strips partly overlap so that there are no holes.
  4. Place the cones on the baking tray and bake for 10-12 minutes in the preheated oven until golden brown.
  5. In the meantime, boil the eggs for 7-8 minutes until cooked and then place them in cold water.
  6. Finely chop the eggs and combine with the mayonnaise, mustard, curry powder, salt and pepper to make a creamy egg salad.
  7. Fill the pastry cones with the egg salad and place parsley at the end so that they look like carrots.



March 27, 2024
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March 27, 2024