Enjoy these delicious egg appetizers baked using Pillsbury™ refrigerated pie crusts - ready in just 35 minutes.
Egg Salad Crisps
- Prep Time 35 min
- Total 35 min
- Ingredients 7
- Servings 24
Ingredients
- 4 eggs
- 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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
Instructions
-
Step1In 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.
-
Step2Meanwhile, 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.
-
Step3Bake 4 to 5 minutes or until tops are light golden brown. Remove from cookie sheet. Cool completely, about 10 minutes.
-
Step4Peel 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.
Nutrition
60
Calories
4 1/2g
Total Fat
1g
Protein
4g
Total Carbohydrate
0g
Sugars
Nutrition Facts
Serving Size: 1 Appetizer
- Calories
- 60
- Calories from Fat
- 40
- Total Fat
- 4 1/2g
- 7%
- Saturated Fat
- 1 1/2g
- 7%
- Trans Fat
- 0g
- Cholesterol
- 40mg
- 13%
- Sodium
- 70mg
- 3%
- Potassium
- 15mg
- 0%
- Total Carbohydrate
- 4g
- 1%
- 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
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