A basket of "carrots" - our contribution to Easter dinner. 

  The making of the egg salad carrots - or what we did with all the hard boiled eggs.

Step 1. Cut crescent roll dough into six strips. Roll each strip into a long log.
Step 2. Wrap log around something shaped like a cone that you can put in the oven. We used silicon cupcake cups folded and clipped together to be roughly conical.
Step 3: Brush dough with orange food coloring mixed with a little egg.
Step 4: Bake.
Step 5: Fill shell with egg salad and stick a few carrot tops in the egg salad.

 

We borrowed Vivi's Easter basket to transport them. She didn't seem to mind.

And one last photo of a very cool egg discovered when making the egg salad.