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Betty Crocker Baking
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egg salad crisps
1 pkg Pillsbury* Refrigerated Pie Crusts, softened as directed on box
3 tbsp (45 mL) finely shredded carrot
1/8 tsp (.5 mL) pepper
1/4 cup (50 mL) refrigerated dill dip
1 tsp (5 mL) 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; 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.
Meanwhile, heat oven to 450ºF. Remove pie crust from pouch; unroll on work surface. Cut into 6 rows by 4 rows, making 24 pieces; place on ungreased large baking sheet.
Bake 4 to 5 minutes or until tops are light golden brown. Remove from baking sheet. Cool completely, about 10 minutes.
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.
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 mixture.
No nutrition information available for this recipe
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