If you're looking for a fun Easter brunch idea, these Easter Basket Egg Salad Rolls are sure to impress. They're made with soft, savory Hawaiian rolls, creamy egg salad, and crispy "tortilla" basket handles.
This recipe started as a simple experiment. I used flour tortillas to make bunny crackers. Then, I realized the same method could create edible basket handles.
The result is both playful and practical - familiar egg salad with a creative presentation. Best of all, this recipe uses my tried-and-true egg salad. That means you get reliable flavor with a fun twist.
Quick Look at the Recipe
- Yield: 12 Easter Basket Rolls
- Egg Salad Needed: About 1 ½ cups (1 ½ tablespoons per roll)
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Difficulty: Easy
- Best For: Easter brunch or Spring gatherings
Jump to:
Why You'll Love This Recipe
- A fun way to serve a classic dish
- Perfect for Easter brunch
- The tortilla handles are crisp and sturdy
- Great for both kids and adults.
Ingredients - Here's What You'll Need
- The Basket: King's Hawaiian Savory Buttery Rolls
- The Basket Handle: 10-inch flour tortillas, cut with 2 ½ and 2-inch biscuit cutters.
- The Filling: Prepared egg salad.
- The Decorations: Dill, carrot sticks, and celery sticks.
Step-by-Step: How to Make
- Make the Tortilla Handles: Use a 2 ½-inch cutter to cut circles from the tortillas. Then, use a 2-inch cutter, slightly offset, to form the curved handle. Place the handles on a parchment-lined baking sheet. Cover with another piece of parchment paper and a second baking sheet. Bake for 15 minutes, or until golden and crisp - cool completely.
- Prepare the Rolls: Using a small knife, carefully cut a square from the top of each Hawaiian roll. Gently remove some of the interior to create a cavity, leaving enough structure to hold the filling.
- Fill the Roll: Add about 1/1/2 tablespoons of egg salad into each roll, slightly mounding the filling.
- Assemble the Baskets: Insert a tortilla handle into each roll. Add fresh dill to resemble grass. Then, tuck in small carrot and celery sticks for a colorful, spring-inspired look.
These adorable Easter Basket Egg Salad Rolls are a perfect example of how simple ideas can turn into something truly special. By combining classic egg salad with a creative presentation, you get a dish that's both familiar and delightly unexpected.
Whether you're hosting Easter brunch or just looking for a fun spring recipe, these little baskets are sure to be the star of the show. Yum!
Chula's Test Kitchen Tips
- If you've used King's Hawaiian Rolls, you probably know they are not always uniform in size and that pulling them apart creates uneven edges. To combat this, I used a bread knife to cut the rolls into even sizes
- I tried different materials and techniques to create the perfect handles for the baskets. The flour tortillas turned out to be perfect. I covered them with a second baking sheet before putting them into the oven because I knew from past experience that flour tortillas tend to split and curl when baked. The second baking sheet kept the handles flat.
- I used the wavy end of the 2 ½-inch cutter for the circle to create the outer, or top, part of the handle, and the smooth 2-inch cutter for the inner cut to achieve a perfect balance of structure and elegance.
- I experimented with different scoop sizes for filling the rolls. Ultimately, my 2-teaspoon scoop proved to be the best. However, with the 2-teaspoon scoop, I needed 2 scoopfuls to fill the roll and produce a nice mound that helped support the handle.
Frequently Asked Questions
You can prepare the egg salad and tortilla handles ahead of time, but assemble the baskets shortly before serving for the best texture.
Yes, but for the best flavor and texture, I recommend using my homemade egg salad recipe.
Absolutely! Pimento cheese is a perfect substitute.
Chives or parsley work well as a substitute for the "grass" effect.
Other Creative Easter Ideas
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Easter Basket Egg Salad Rolls - Fun Easter Brunch Idea
Equipment
- 2 ½ inch biscuit cutter
- 2 inch biscuit cutter
- 2 quarter sheet pans
- Parchment paper
- Small knife
- Bread Knife
- 2 teaspoon scoop
Ingredients
- 2 10-inch flour tortillas
- 12 pack of King's Hawaiian Savory Buttery Rolls (See Tip 1)
- 1 ½ cups prepared egg salad (See Tip 2)
- 24 small celery sticks
- 24 small carrot sticks
- 36 to 48 small sprigs of dill
Instructions
- Preheat the oven to 400°Degrees. Line a quarter sheet pan with parchment paper. Set aside.
- Using a 2 ½-inch round cutter, cut circles from the flour tortillas. Then use a 2-inch cutter, slightly offset to create a curved handle shape.
- Place the handles on the prepared baking sheet. Cover with parchment paper and cover with a second baking sheet. Bake for 15 minutes or until golden brown and crisp. Allow to cool completely. (See Tip 3)
- Cut the Hawaiian rolls into uniform sizes with a bread knife. (See Tip 4)
- Using a small knife, carefully cut a square from the top of each Hawaiian roll. Gently remove the interior to create a cavity, leaving enough structure to hold the filling.
- Scoop about 1 ½ tablespoons of egg salad into each roll, slightly mounding the filling. (See Tip 5)
- Insert a tortilla handle into each roll. Tuck in a small celery stick and carrot stick, and add fresh dill to resemble grass, for a colorful, spring-inspired look.
- Yield: 12 Easter Basket Egg Salad Rolls
Video
Tips/Notes
- Because this is a savory dish, it's best to use the King's Hawaiian Butter Savory Rolls as opposed to the Sweet Hawaiian Rolls.
- My egg salad recipe works perfectly in this recipe. Alternatively, use your favorite egg salad recipe.
- The reason for covering the cut tortilla handles with a second baking sheet before baking is to prevent them from curling.
- If you've ever used King's Hawaiian Rolls, you likely know that they are typically not of uniform size, and that tearing them apart produces uneven sides. The purpose of cutting them with a knife is to produce even, uniform sizes.
- I found that I needed 2 scoops of egg salad to fill the cavities when using a 2-teaspoon scoop. Alternatively, you can use a spoon to fill the cavities.
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