Lunch or Dinner
St. Patrick's Day
Holidays And Celebrations
Betty Crocker Baking
Betty Crocker Potatoes
Old El Paso
EDGE with protein
Top 10 Back to School Recipes
15 On-The-Go Breakfasts That Keep You Full
15 Go To Chicken Recipes
Most Pinned Recipes
Egg Salad Crisps
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
© 2018 ®/TM General Mills All Rights Reserved
You May Also Like
Ham 'N Egg Nests
Make-Ahead Pumpkin-Cream Cheese Pancake Bake
Vegetable Egg Fajitas
Apple Dumpling French Toast Bake
Overnight Cheesy Bacon and Broccoli Egg Bake
Scrambled Egg and Bacon Burritos
Try These Next
Make-Ahead Peach Breakfast Bake
Guacamole Cheese Crisps
Cinnamon Breakfast Bread Pudding
Chicken Salad Bundles
Crispy Chicken Caesar Salad
Healthified Deviled Eggs
Rate and Comment
There are no social login steps defined in Sitecore for this flow!