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Chicks-on-the-Ranch Deviled Eggs Recipe
Chicks-on-the-Ranch Deviled Eggs Recipe photo by Taste of Home

Chicks-on-the-Ranch Deviled Eggs Recipe

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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
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings


  • 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

Nutritional Facts

1 stuffed egg equals 145 calories, 12 g fat (3 g saturated fat), 216 mg cholesterol, 244 mg sodium, 2 g carbohydrate, trace fiber, 8 g protein.


  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.
Originally published as Chicks-on-the-Ranch Deviled Eggs in Simple & Delicious April/May 2012, p12

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Reviewed Apr. 4, 2014

"These are so cute. A good way to get children to eat their eggs too."

Reviewed Apr. 2, 2013

"I made these for this year's Easter and all of the guests took pictures of them! I just put them in mini muffin tins without their feet - still cute. And everyone raved about their flavor. A new Easter must have!"

Reviewed Mar. 25, 2013

"Made these for Birthday luncheon at work, along with the Penguin eggs. They were a big hit."

Reviewed Mar. 7, 2013


Reviewed May. 30, 2012

"Very good. Just made them normal without the decoration."

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