Egg Salad Crisps
Prep Time: 35 min.
- 4 eggs
- 1 box refrigerated pie crusts, softened as directed on
- 3 Tablespoons finely shredded carrot
- 1/8 teaspoon pepper
- 1/4 cup refrigerated dill dip
- 1 teaspoon yellow mustard
- Fresh dill sprigs, if desired
In 2-quart saucepan, place eggs in single layer.
Add enough cold water to cover eggs by 1 inch.
Cover and heat to boiling. Remove from heat and let
stand covered 15 minutes. Drain.
Immediately place eggs in cold water with ice cubes or
run cold water over eggs until completely cooled.
Meanwhile, heat oven to 450-degree 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.
Bake 4 to 5 minutes or until tops are light golden brown.
Remove from cookie sheet. Cool completely, about 10
Peel eggs; finely chop.
In a 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.
High Altitude (3500-6500 ft): In step 2, heat to
boiling and boil 5 minutes.
Alan's Kitchen Tip
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
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