Chicks-on-the-Ranch Deviled Eggs Recipe
- 6 hard-cooked large eggs
- 1/4 cup shredded Parmesan cheese
- 1/4 cup prepared ranch salad dressing
- 1 teaspoon Dijon mustard
- Dash pepper
- 5 carrot chips
- 12 capers
- Fresh dill sprigs
- 1. Cut a thin slice from the bottom of each egg so it sits flat. Cut the top third from each egg. Carefully remove yolks and place in a small bowl; mash with a fork. Add cheese, salad dressing, mustard and pepper; stir until well blended. Spoon into the egg white bottoms; replace tops.
- 2. Cut 12 feet and 12 small triangles for beaks from carrot chips. Gently press the capers into the filling for eyes; add beaks. Insert a dill sprig in top of eggs for tuft of feathers. Place feet in front of chicks. Refrigerate until serving. Yield: 1/2 dozen.
1 stuffed egg: 145 calories, 12g fat (3g saturated fat), 216mg cholesterol, 244mg sodium, 2g carbohydrate (1g sugars, trace fiber), 8g protein
Reviews for Chicks-on-the-Ranch Deviled Eggs
"These are so cute. A good way to get children to eat their eggs too."
"Made these for birthday luncheon at work, along with the Penguin eggs. They were a big hit."
"Very good. Just made them normal without the decoration."