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Chicks-on-the-Ranch Deviled Eggs

TOTAL TIME: Prep/Total Time: 25 min. YIELD: 1/2 dozen.
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

Ingredients

  • 6 hard-boiled 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

Directions

  • 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.

Nutrition Facts

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