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Egg Salad Crisps

Recipes from AlansKitchen.comMakes 24 appetizers

Prep Time: 35 min.

Ingredients:

  •    4  eggs
  •    1  box refrigerated pie crusts, softened as directed on box
  •    3  Tablespoons finely shredded carrot
  • 1/8  teaspoon pepper
  • 1/4  cup refrigerated dill dip
  •    1  teaspoon yellow mustard
  •        Fresh dill sprigs, if desired

Directions:

  1. In 2-quart saucepan, place eggs in single layer.  Add enough cold water to cover eggs by 1 inch.

  2. Cover and heat to boiling.  Remove from heat and let stand covered 15 minutes. Drain.

  3. Immediately place eggs in cold water with ice cubes or run cold water over eggs until completely cooled.

  4. Meanwhile, heat oven to 450-degree F.

  5. Remove pie crust from pouch; unroll on work surface.

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

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

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

  9. Peel eggs; finely chop.

  10. In a small bowl, mix chopped eggs, carrot, pepper, dip and mustard until blended.

  11. Spoon scant tablespoon egg mixture onto each baked crust piece. Garnish with dill sprigs.

  12. Serve immediately.

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 mixture.

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