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Egg Salad Crisps

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Egg Salad Crisps
  • Prep Time 35 min
  • Total Time 35 min
  • Servings 24
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Enjoy these delicious egg appetizers - baked using Pillsbury® refrigerated pie crusts- ready in just 35 minutes .

Ingredients

4
eggs
1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
3
tablespoons finely shredded carrot
1/8
teaspoon pepper
1/4
cup refrigerated dill dip
1
teaspoon yellow mustard
Fresh dill sprigs, if desired

Directions

  • 1 In 2-quart saucepan, place eggs in single layer; add enough cold water to cover eggs by 1 inch. Cover; heat to boiling. Remove from heat; let stand covered 15 minutes. Drain. Immediately place eggs in cold water with ice cubes or run cold water over eggs until completely cooled.
  • 2 Meanwhile, heat oven to 450°F. Remove pie crust from pouch; unroll on work surface. Cut into 6 rows by 4 rows, making 24 pieces; place on ungreased large cookie sheet.
  • 3 Bake 4 to 5 minutes or until tops are light golden brown. Remove from cookie sheet. Cool completely, about 10 minutes.
  • 4 Peel eggs; finely chop. In small bowl, mix chopped eggs, carrot, pepper, dip and mustard until blended. Spoon scant tablespoon egg mixture onto each baked crust piece; garnish with dill sprigs. Serve immediately.
Tips  

Crust pieces can be baked up to 24 hours ahead of time. Store them in a tightly covered container until you're ready to top them with the egg mixture.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer
Calories
60
(
Calories from Fat
35
)
Daily Value
Total Fat
3 1/2g
6%
(
Saturated Fat
1 1/2g
7%
,
Trans Fat
0g
)
Cholesterol
35mg
12%
Sodium
65mg
3%
Potassium
25mg
1%
Total Carbohydrate
5g
2%
(
Dietary Fiber
0g
0%
,
Sugars
0g
)
Protein
1g
Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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