Egg Salad "Carrots"

Egg Salad Carrot

Happy Easter! We are hosting dinner tonight with Joel's family and mine. There will be 10 people at our table, enjoying Easter staples like ham, Polish sausage, pierogi, and a few new-to-us dishes, which I will be sharing with you throughout the week. I had Friday off from work, so my mom came over to help me make the pierogi. We doubled the recipe I used last year, made them using a slightly smaller sized circle of dough, and ended up with close to 50! All that pierogi making made us hungry, so for lunch, I decided to whip up some egg salad, since I had hard boiled a bunch of eggs, anyway. I saw this cute idea on Pinterest, via Hungry Happenings, and slightly altered the method to share with my mom. Though I did not dye the biscuits orange, or top them with dill, they were still the perfect vessel for this egg salad recipe, which I found on the Food Network's website. Enjoy this beautiful spring day!

For the "Carrots":
1 tube Breadstick Dough (I used PIlsbury)

Break apart the breadsticks (there should be 12 in a tube). Use a cream horn mold, or, if you don't have one (like I didn't), take a store bought sugar cone and wrap it with tinfoil. Spray with non-stick cooking spray. Take two breadsticks and pinch the seams of the width together. Starting at the tip of the cone, wrap the breadstick around the cone until it gets to the wide end. Bake on a foil lined baking sheet at 375 degrees for about 10 minutes, or until lightly golden brown. Once cooled, fill with egg salad.

For the Egg Salad:
1/2 Red Onion, chopped
12 Eggs
1 Celery Stalk, chopped
1/2 cup Mayonnaise
2 tablespoons Fresh Dill, chopped
2 tablespoons Whole-Grain Mustard
1 tablespoon + 1 teaspoon Lemon Juice
Salt and Pepper, to taste

Place the eggs in a large saucepan with a tight fitting lid and cover them with cold water by about 1 inch. Bring to a boil and cook for 1 minute, then cover the eggs, remove from the heat, and set aside for 8 minutes. Drain the water from the pan and cool the eggs by running the pan under cold water. Peel the eggs and roughly chop. In a large bowl, mix together the onion, celery, mayonnaise, dill, mustard, and lemon juice. Add the eggs and gently mix. Season with salt and pepper, to taste.