Chicks- Deviled Eggs

These little guys are so cute.

Use them to brighten up your table everyone will get a kick out of them.

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


    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.
  1. 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 on the top of eggs for a 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