6 med. carrots, scraped
10 saltine crackers, crushed
2 hard-cooked eggs, mashed
1/4 c. minced celery
1/4 c. minced onion
1/4 c. butter, softened
1/4 tsp. pepper
1/8 tsp. salt

Cut carrots, 5 inches from top, reserving smaller end for another use. Cook carrots covered in a small amount of water 10 minutes. Let cool. Cut carrots in half lengthwise and scoop out center of each.

Combine crackers and remaining ingredients, toss to mix. Stuff carrots with mixture. Place in a greased 9x13 inch pan. Bake uncovered at 350 degrees for 30 minutes or until carrots are hot.