Ingredients
6 hard-boiled large eggs1/4 cup shredded Parmesan cheese1/4 cup prepared ranch salad dressing1 teaspoon Dijon mustardDash pepper5 carrot chips12 capersFresh dill sprigs
Preparation
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.
