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    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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