Devilish Chicks for Easter

Aren’t these deviled eggs cute?  They’re a humorous twist on deviled eggs. This recipe originated a few years ago from Taste of Home magazine. 

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Ingredients for a half dozen deviled eggs

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
1/4 cup shredded Parmesan cheese
1/4 cup prepared lighter ranch salad dressing
1 teaspoon Dijon mustard
Dash pepper
5 carrot chips
12 capers
Fresh dill sprigs

Directions

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 in top of eggs for tuft of feathers. Place feet in front of chicks. Refrigerate until serving. Yield: 1/2 dozen.