Preheat the oven to 375°F (190°C).

Lightly spray 6 cream horn molds with nonstick spray (or create cone molds using foil).

Open the crescent roll dough and separate into triangles. Roll each triangle into a rope shape, then wrap it around the mold, starting from the pointed end up to create a carrot shape.

Brush each dough-wrapped mold with the beaten egg and place on a parchment-lined baking sheet.

Optional: Sprinkle sesame seeds over the dough for added texture.

Bake for 10–12 minutes or until golden brown. Let cool slightly, then carefully remove the crescent rolls from the molds.

Meanwhile, place eggs in a saucepan and cover with water. Bring to a boil, then cover and turn off heat. Let sit for 12 minutes. Cool under cold water, peel, and chop.

In a bowl, combine chopped eggs, mayonnaise, mustard, salt, pepper, and chives. Mix well.

Gently fill each crescent carrot with egg salad and insert a few lettuce leaves or parsley at the wide end for a “carrot top” effect. Serve immediately or chill briefly before serving.