Egg and Avocado Puff Cones: A Fun and Flavourful Springtime Appetiser
Egg and Avocado Puff Cones are a light yet satisfying appetiser that’s sure to impress your guests. Flaky, golden puff pastry is shaped into adorable cones and filled with a creamy egg and avocado salad, then garnished with chives and parsley to resemble mini carrots. They’re perfect for brunch tables, spring parties, Easter spreads, or any occasion where presentation and flavour matter.
Whether you’re planning a festive get-together or just want to serve something playful and wholesome, these cones bring colour, texture, and a burst of flavour to your table. Scroll down or tap “Jump to Recipe” to get started!
Simple Ingredients, Wholesome Flavours
You don’t need anything fancy to pull these off—just a handful of fridge staples and a roll of ready-made puff pastry. The filling is fresh and creamy with a subtle tang, while the pastry delivers the flaky crunch everyone loves.
Here’s what you’ll need:
- Puff pastry: A ready-rolled sheet keeps this recipe quick and easy.
- Egg yolk and milk: Brushed on the pastry for a rich, golden finish.
- Sesame seeds: Add a subtle crunch and lovely visual contrast.
- Eggs: Hard-boiled and finely grated to create a fluffy, creamy base.
- Avocado: Mashed and mixed with lemon juice for that signature creamy texture and a touch of brightness.
- Plain yoghurt: Lightens the filling and adds a little tang.
- Chives and mustard: For a punch of flavour and colour.
- Salt and black pepper: To season everything perfectly.
How to Make Egg and Avocado Puff Cones
These cones are surprisingly simple to make, especially with a few handy tips and tricks. Here’s a step-by-step breakdown:
Prepare the Cones
Start by preheating your oven and lining a baking tray with parchment paper. Unroll your puff pastry and cut it into strips. If you have metal cone moulds, lightly grease them with oil. No moulds? Simply shape a few cones out of aluminium foil to use instead.
Wrap each pastry strip around the cones, slightly overlapping as you go. Brush the pastry with the egg yolk and milk mixture, then sprinkle with sesame seeds for a delicious finish. Place the wrapped cones onto the baking tray and bake until golden and puffed up. Once baked, let them cool before gently twisting them off the moulds.
Make the Creamy Filling
While the pastry cones bake, prepare your filling. In a bowl, mash the avocado with lemon juice to prevent browning. Add the grated eggs, plain yoghurt, mustard, chopped chives, salt, and black pepper. Stir everything together until creamy and smooth.
For a more refined finish, transfer the mixture to a piping bag (or a zip-lock bag with the corner cut off) to easily fill the cones.
Assemble and Garnish
Once the pastry cones are completely cool, pipe the egg and avocado salad into each one.
Dip the open ends into chopped chives to create the look of a leafy carrot top. For an extra touch, press a small parsley stalk into the top of each cone—this playful garnish completes the look.
Perfect for Spring, Brunch, and Entertaining
These Egg and Avocado Puff Cones are a conversation starter. Not only do they taste fantastic, but they’re also visually charming—especially when styled on a platter with fresh greens or edible flowers for a garden-inspired vibe.
Serve them at Easter brunch, Mother’s Day celebrations, garden parties, or even baby showers. Kids and adults alike will love their cute “carrot” appearance, and the combination of creamy filling with flaky pastry is always a hit.
Looking to make them ahead? You can prepare the filling in advance and refrigerate it until you’re ready to pipe. Just fill the cones shortly before serving to keep them crisp.
Egg and Avocado Puff Cones: Customise to Your Taste
Want to give this recipe a twist? Here are a few simple ways to customise it:
- Add herbs like dill or parsley to the filling for extra freshness.
- Make it dairy-free by swapping the yoghurt with a plant-based alternative.
- Spice it up with a pinch of paprika or a few drops of hot sauce.
- Try other fillings like tuna salad, chickpea mash, or herbed cream cheese.
These cones are endlessly versatile—just swap the filling based on the season or your favourite ingredients.
You May Also Like
Watch our quick step-by-step video tutorial on Instagram and see how easily these cones come together. Don’t forget to check out our other spring-inspired appetisers and puff pastry creations!
You might also enjoy:
- Guacamole Puff Pastry Hearts
- Salmon and Spinach Puff Pastry Rolls
- Rice Paper Cucumber Roll
- Filo Cups with Whipped Tomato Ricotta and Tuna Tartare
- Caprese Tarts
- Spinach Chopped Salad Roll (Gluten-Free)
- Passion Fruit Curd and Strawberry Puffs
Happy spring baking,
Izabella 🌿
Description
These Egg and Avocado Puff Cones are a fun and flavourful twist on a classic egg salad. Wrapped in golden puff pastry and filled with a creamy avocado and egg mixture, they’re as cute as they are delicious—shaped and garnished to resemble little carrots! Inspired by springtime gatherings and festive appetisers, they’re perfect for brunch boards, party platters, or just a playful way to serve something savoury.
Ingredients
For the pastry cones:
For the filling:
To garnish:
Instructions
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Prepare the cones: Preheat your oven to 190°C (375°F), fan-assisted, and line a baking tray with parchment paper. Cut the puff pastry into 2cm-wide vertical strips. Lightly grease metal cone moulds (or shape your own using aluminium foil), then wrap each strip around the cones, slightly overlapping.
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Bake: Whisk the egg yolk with milk and brush it over the pastry. Sprinkle with sesame seeds and place on the prepared tray. Bake for 13–15 minutes, or until golden and puffed. Let them cool, then gently twist and remove the pastry from the cones.
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Make the filling: While the cones are baking, mash the avocado in a bowl and mix in the lemon juice. Add the grated eggs, yoghurt, chives, mustard, salt, and pepper. Stir until creamy and well combined.
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Assemble: Spoon the filling into a piping bag (or use a zip-lock bag with the corner snipped off). Pipe the salad into each pastry cone. Dip the ends in chopped chives, then add a small parsley stalk at the top for a fun “carrot” look.
Equipment
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Nutrition Facts
Servings: 12 ServingCalories:198.99kcalTotal Fat:14.33gSaturated Fat: 3.47gTrans Fat: 0gCholesterol:39.07mgSodium:88.17mgPotassium:116.68mgTotal Carbohydrate:14.55gDietary Fiber: 1.58gSugars: 0.52gProtein:3.6gVitamin A: 18.94IUVitamin C: 2.46mgCalcium: 14.05mgIron: 0.99mgVitamin D: 0.22IUVitamin E: 0.61IUVitamin K: 9.18mcgThiamin: 0.13mgRiboflavin: 0.14mgNiacin: 1.48mgVitamin B6: 0.06mgFolate: 23.21mcgVitamin B12: 0.09mcgPhosphorus: 47.38mgMagnesium: 11.07mgZinc: 0.39mg
Note
No cone moulds? You can easily make your own by shaping aluminium foil into cones. Just be sure to grease them lightly so the pastry doesn’t stick.
Make ahead: The filling can be made a few hours in advance and stored in the fridge. Fill the cones just before serving to keep them crisp.
Yoghurt substitute: If you prefer a richer filling, swap the plain yoghurt for mayonnaise or a plant-based alternative.
Add a twist: Mix in a pinch of smoked paprika or a dash of hot sauce for extra flavour.
Storage tip: Filled cones are best enjoyed fresh, but unfilled pastry cones can be stored in an airtight container for up to 2 days.
