These little guys are so cute.
Use them to brighten up your table everyone will get a kick out of them.
1/4 cup shredded Parmesan cheese
1/4 cup prepared ranch salad dressing
1 teaspoon Dijon mustard
5 carrot chips
Fresh dill sprigs
- 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.
- 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.