In large bowl, stir together mayonnaise,
mustard, lemon juice, and salt, if desired, until well-blended.
Gently stir in eggs and carrots. Set aside. On lightly floured
surface, roll 1 sheet of the puff pastry into 15 x 15-inch
square. Brush with some of the beaten egg. Cut rolled pastry
in half. Place one half of the pastry on 15-1/2 x 12-inch
baking sheet. Dollop scant tablespoons of the reserved egg
salad mixture onto pastry on sheet in 3 lengthwise rows
of 5 each, about 1 inch apart. Top with remaining half of
rolled pastry. Press outside edges together to seal. Gently,
but firmly, press pastry together in lines between dollops
of salad. Brush with more of the beaten egg. Cut into squares
at centers of pressed lines. Bake in preheated 375ºF
oven until puffed and golden brown, about 30 minutes. Repeat
with remaining sheet of puff pastry, egg salad mixture,
and beaten egg. Garnish with carrot leaves, if desired.
If prepared in advance, reheat in preheated 375ºF oven
about 7 to 8 minutes, if desired. Makes 8 servings of 3
to 4 puffs each.
*To hard-cook, put eggs in single layer in saucepan. Add
enough tap water to come at least 1 inch above eggs. Cover
and quickly bring just to boiling. Turn off heat. If necessary,
remove pan from burner to prevent further boiling. Let eggs
stand, covered, in the hot water 15 minutes for large eggs.
(Adjust time up or down by about 3 minutes for each size
larger or smaller.) Immediately run cold water over eggs
or put them in ice water until completely cooled. To remove
shell, crackle it by tapping gently all over. Roll egg between
hands to loosen shell, then peel, starting at large end.
Hold egg under running cold water or dip in bowl of water
to help ease off shell.