Chicks-on-the-Ranch Deviled Eggs
Source of Recipe
Sue Edwards
Recipe Introduction
A hint of Dijon mustard, Parmesan cheese and ranch salad dressing take the flavor of these absolutely adorable deviled eggs to new heights
List of Ingredients
Chicks-on-the-Ranch Deviled Eggs
6 hard-cooked 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
Recipe
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 the 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 in top of eggs for tuft of feathers.
Place feet in front of chicks.
Chill until serving.
Yield: 1/2 dozen.
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