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Egg Salad Crisps

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Egg Salad Crisps
  • Prep 35 min
  • Total 35 min
  • Ingredients 7
  • Servings 24
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Enjoy these delicious egg appetizers baked using Pillsbury™ refrigerated pie crusts - ready in just 35 minutes.
Updated Oct 7, 2010

Ingredients

Steps

  • 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 from the Pillsbury Kitchens

  • tip 1
    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

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
0
*Percent Daily Values are based on a 2,000 calorie diet.
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