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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.