It’s that time of year again; Easter is on its way! Peter Cottontail is getting ready to hop down the bunny trail and this year he will have a special treat waiting for him.

Every year I’m left with beautifully colored Easter eggs, and nothing inspiring to do with them. I usually make deviled eggs for Easter dinner with my bounty of boiled eggs. But seriously, how many years can I serve the same recipe? This year I will be serving these adorable little carrots filled with a delicious bacon and egg combo with an extra rich and creamy salad dressing made with Challenge Cream Cheese.

These carrots will be the highlight of my Easter buffet. They are fun to make, and a great way to get the kids involved in the holiday fun. The best part is I can make them the day before and assemble them when I am ready to serve dinner. Not even the pickiest of bunnies will be able to resist these carrots!


16 filled carrots


  • 8 ounce tub Challenge Whipped Cream Cheese Spread
  • ⅛ cup mayonnaise
  • 1 tablespoon prepared yellow mustard
  • ⅓ cup milk
  • 4 green onions, diced
  • ⅛ cup fresh diced parsley
  • 8 strips cooked bacon, diced
  • 10 large eggs
  • 2 cans crescent rolls (original or seamless dough sheet)
  • ⅛ cup Challenge Butter, melted
  • 1 bunch fresh dill or parsley for garnish
  • salt and pepper to taste
  • orange coloring (optional)
  • heavy duty aluminum foil


  • 1

    Preheat oven to 375 degrees.

  • 2

    Place eggs in a saucepan and cover with cold water. Bring water to a boil, cover with lid and immediately remove from heat. Let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and place into cold water to stop the cooking. Dice eggs in ¼ inch pieces.

  • 3

    Place the cream cheese into a large mixing bowl, then stir in the mayonnaise, mustard, milk and green onion. Season with salt, pepper and parsley. Stir in bacon and diced egg. Refrigerate until ready to use.

  • 4

    Unroll sheet of crescent rolls. Use your fingers to press seams together or simply roll out flat if using crescent seamless dough sheet. Using a knife or pizza cutter, cut 8 equal strips horizontally. Repeat with the second package of crescent rolls.

  • 5

    Create 6 cone shapes from aluminum foil, or wrap a sugar cone with foil and use that as to wrap the crescents. You may also use 6 cream horn molds instead if available.

  • 6

    If using food coloring, add enough food to melted butter to achieve the desired carrot orange color. Brush colored butter over carrots. If you do not want to use food coloring, you can simply brush each carrot with butter and they will bake up golden brown.

  • 7

    Set the carrots on a foil lined baking sheet, and bake for 6-8 minutes. Remove and allow to cool slightly. Remove foil cones.

  • 8

    Fill each carrot with egg salad mixture using a desert spoon. Add a piece of parsley or dill for the carrot top.

  • !

    Carrots and Bacon and Egg Salad can be made the day ahead. Once completely cool, store Crescent Carrots in a zipper top bag or a large sealable plastic container. When ready to serve, stuff carrots with salad and add parsley or fresh dill to create top.