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
1Cut 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.
2Cut 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.
A hint of Dijon mustard, Parmesan cheese and ranch salad dressing take the flavor of these absolutely adorable deviled eggs to new heights! —
Total Time
Prep/Total Time: 25 min.
Makes 1/2 dozen
Nutrition Facts
1 stuffed egg: 145 calories, 12g fat (3g saturated fat), 216mg cholesterol, 244mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 8g protein.