Egg Salad Crisps

4 eggs

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

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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 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.
3

Bake 4 to 5 minutes or until tops are light golden brown. Remove from baking 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.

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.