Egg Salad Crisps

Enjoy these delicious egg appetizers baked using Pillsbury® refrigerated pie crusts - ready in just 35 minutes.

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Servings 24

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ingredients 7
Prep Time 35 min
Total Time 35 min

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

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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.

EXPERT TIPS

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Expert 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.