1 dozen Peeled, Hardboiled Eggs
2/3 C finely diced Celery
½ C Slawsa
½ C Mayonnaise
1 tsp. Kosher Salt
½ tsp. Black Pepper
½-1 tsp Dill depending on taste, finely chopped
1-2 packages of "seamless dough sheets" crescent dough, cut into long ½" wide strips
Ice cream cones
Non-stick Aluminum foil
Parsley for Garnish
To make the Slawesome Egg Salad, mash eggs with a potato masher in a large bowl. Add in the Celery, Slawsa, Mayonnaise, Kosher Salt, Black Pepper and Dill, and incorporate well. Refrigerate until use.
To make the "carrot cones" take aluminum foil and completely cover ice cream cones smoothly. This will act as your mold. Starting at the bottom of the aluminum cones, wrap the dough going all the way up the cone to the desired size. Make an egg wash and lightly brush the outside of the crescent cones with it. Place on wax paper on a cookie sheet and refrigerate for 20 minutes. Then bake for 9-11 minutes at 400 degrees. Allow to cool 2-3 minutes and remove the aluminum cone by twisting and pulling it out. Allow the carrot cones to cool completely before filling with egg salad. Garnish with parsley sprigs.
Makes 5 Cups of Slawesome Egg Salad