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Chicks-on-the-Ranch Deviled Eggs

 Chicks-on-the-Ranch Deviled Eggs
A hint of Dijon mustard, Parmesan cheese and ranch salad dressing take the flavor of these absolutely adorable deviled eggs to new heights! —Taste of Home Test Kitchen
6 ServingsPrep/Total Time: 25 min.


  • 6 hard-cooked 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


  • 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 the cheese, salad dressing,
  • mustard and pepper; stir until well blended. Spoon into the egg
  • white bottoms; replace tops.
  • 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. Chill until serving. Yield: 1/2 dozen.
Nutritional Facts: 1 stuffed egg equals 145 calories, 12 g fat (3 g saturated fat), 216 mg cholesterol, 244 mg sodium,

2 of 2

Chicks-on-the-Ranch Deviled Eggs (continued)

Nutritional Facts: 2 g carbohydrate, trace fiber, 8 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.