Egg Salad Crisps

Name: Egg Salad Crisps
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 24
Cuisine: Global
Ingredients: 3 Tbsps finely shredded carrot; 59 milliliters refrigerated dill dip; 1 sprig Fresh dill if desired; 4 eggs; 0 teaspoons pepper; 1 box refrigerated pie crusts, softened as directed on box; 1 teaspoon yellow mustard

For 6 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. This recipe serves 24. Watching your figure? This dairy free and vegetarian recipe has 12 calories, 1g of protein, and 1g of fat per serving. If you have mustard, eggs, pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 35 minutes.

Instructions

In 2-quart saucepan, place eggs in single layer; add enough cold water to cover eggs by 1 inch. Cover; heat to boiling.

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Water

Egg

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Sauce Pan

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.

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Ice Cubes

Water

Egg

Meanwhile, heat oven to 450F.

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Oven

Remove pie crust from pouch; unroll on work surface.

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Pie Crust

Cut into 6 rows by 4 rows, making 24 pieces; place on ungreased large cookie sheet.

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Baking Sheet

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

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Oven

Remove from cookie sheet. Cool completely, about 10 minutes.

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Baking Sheet

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.

Ingredients you will need

Mustard