Pull-Apart Deviled Egg Easter Carrot

Directions

1. Place sun-dried tomatoes in a small bowl; cover with boiling water. Set aside.
2. Place eggs in a stockpot; cover with cold water. Bring to a boil; remove from the heat. Cover; rest 9-11 minutes. Using a slotted spoon, transfer eggs to a bowl of ice water; rest 10-15 minutes. Peel eggs; slice in half lengthwise. Remove the yolks to a food processor; set aside the egg white halves.
3. To the food processor, add mayonnaise, Dijon mustard, salt and black pepper; blend until smooth and creamy. Remove 3/4 cup of the mixture to a small bowl.
4. To the remaining filling in the food processor, add roasted red pepper, drained sun-dried tomatoes and paprika; pulse until smooth. Transfer mixture to a piping bag fitted with a large round tip; set aside.
5. Add reserved egg filling to a clean food processor bowl. Add basil, lemon juice, olive oil and Parmesan cheese; blend until smooth. Transfer the mixture to a second piping bag fitted with a large round tip.
6. Arrange egg white halves on a large platter. Begin with a straight row of 6 egg halves followed by a row of 5, 4, 3, 2 and 1 egg to make an upside-down pyramid shape with very little space between the eggs. Arrange 9 additional egg white halves in 3 separate lines at the top of the carrot (3 egg halves per line). The lines should be angled to resemble carrot greens.
7. Fill the egg white halves that represent the carrot section with a generous amount of the roasted red pepper filling. Squeeze any extra into the gaps between the eggs. Use an offset spatula to spread the filling evenly over the surface so that most of the egg white is covered. Repeat this process using the basil mixture to fill and cover the egg white halves that represent the carrot tops.
8. To decorate, sprinkle 4-5 thin lines of paprika across the carrot to mimic the lines of a carrot. Serve immediately or refrigerate, covered, until ready to serve.