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Egg Salad Crisps

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

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Prep Time 35 min
Total Time 35 min
Servings 24

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

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer

Calories: 60
Calories from Fat: 35),

% Daily Value

Total Fat: 3 1/2g; 3 1/2%
(Saturated Fat 1 1/2g, 1 1/2% Trans Fat 0g 0% ),
Cholesterol: 35mg; 35%;
Sodium: 65mg; 65%;
Total Carbohydrate: 5g; 5%
(Dietary Fiber 0g 0% Sugars 0g 0% ),
Protein: 1g; 1%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 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 Choices:

1/2

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

REVIEWS & COMMENTS

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Posted 6/18/2010 11:44:47 AM REPORT ABUSE luvcookies said:

Rating:

I love egg salad so this was a must-try recipe. I even tried the egg mixture on my sandwich and really liked it. The pie crust was a great presentation for appetizers. Thank you once again Betty Crocker.

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