Egg Salad Crisps

(1)
  2 reviews
  • 35|min prep time
  • 35|min total time
  • 7 ingredients
  • 24 servings

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. 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. 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. 3 Bake 4 to 5 minutes or until tops are light golden brown. Remove from cookie sheet. Cool completely, about 10 minutes.
  4. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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