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Chickie Deviled Eggs
Recipes
Chickie Deviled Eggs
12 servings
45 minutes total (Active 30 minutes)

Ingredients

  • 1 lemon, for juice
  • 12 large eggs
  • ¼ cup grated Parmesan cheese
  • 6 tablespoons plain nonfat Greek yogurt
  • 4 tablespoons Caesar dressing
  • ½ teaspoon pepper
  • Large zip-top bag
  • 12 crinkle-cut carrot slices
  • 1 tablespoon capers, drained

Steps

    1. Bring water to a boil for eggs. Squeeze lemon for juice (2 tablespoons). Place 3 cups ice and 4 cups cold water in large bowl (for chilling eggs).
    2. Lower eggs gently into boiling water using a spoon; cook 14 minutes. Transfer eggs to ice water; let stand 10–15 minutes or until well chilled. Remove shells from eggs.
    3. Cut a thin slice from the bottom of each egg so it will sit flat. Cut the top one-third from each egg. Carefully remove yolks and place in small bowl; mash with a fork. Stir in lemon juice, cheese, yogurt, dressing, and pepper until well blended. Transfer mixture to zip-top (or pastry) bag. Seal bag, then cut off one corner. Fill each egg, overfilling by ½-inch; replace egg tops.
    4. Cut a triangle (for the beaks) out of each carrot slice. Place remaining carrot pieces (feet) on serving plate and top with filled eggs. Gently press 2 capers into filling (for eyes) and 1 carrot triangle (for beak). Chill until ready to serve.

Amount per 1⁄12 recipe serving: Calories 110, Total Fat 8g, Sat Fat 2g, Trans Fat 0g, Chol 215mg, Sodium 160mg, Total Carb 2g, Fiber 0g, Sugars 1g, Protein 8g, Calc 4%, Vitamin A 15%, Vitamin C 2%, Iron 6%