Chicks-on-the-Ranch Deviled Eggs Recipe

"With Easter just around the corner, the Taste of Home Test Kitchen has shared these adorable little egg creatures to give your buffet table a major dose of "cute factor". They can be used to garnish platters or plated as part of the meal, but hints of Dijon mustard, Parmesan cheese & Ranch Salad Dressing highlight the flavor profile & will make you want to devour them. This recipe was originally published as Chicks-on-the-Ranch Deviled Eggs in Simple & Delicious, April-May issue of 2012 on Page 12. (Time does not include time to hard-boil & cool the eggs) Enjoy!"

Original is 6 servings

Metric US

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Ingredients

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6 large eggs (hard-boiled & left whole)
1/4 cup shredded Parmesan cheese (may use powdered variety as needed)
1/4 cup ranch salad dressing (prepared)
1 teaspoon Dijon mustard

Dash pepper
6 carrot chips
12 capers
6 fresh dill sprigs

Nutritional

Serving Size: 1 (255.1 g)
Calories 158.4
Total Fat - 6.7 g
Saturated Fat - 2.4 g
Cholesterol - 211 mg
Sodium - 229.7 mg
Total Carbohydrate - 15.6 g
Dietary Fiber - 4.4 g
Sugars - 7.6 g
Protein - 10 g
Calcium - 122.8 mg
Iron - 1.7 mg
Vitamin C - 8.8 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Cut a thin slice from the bottom of ea egg so they sit flat. Cut the top third from ea egg. Carefully remove yolks, put in a small bowl & mash w/a fork. Add cheese, salad dressing, mustard & pepper. Stir until well-blended. Spoon into the egg white bottoms & replace tops over the mounded filling (see pic).

Step 2

Cut 12 feet & 12 small triangles for the beaks from the carrot chips. Gently press the capers into the filling for eyes & add the beaks. Insert a fresh dill sprig into the top of each egg to add a tuft of feathers. Place feet in front of chicks the chicks & refrigerate until ready to serve.