clock-iosdigital-coupon-iconAsset 1Asset 1my-order-iconmy-recipes-iconICON_Paysearching-iconICON_Pickupshopping-list-iconweekly-ad-icon
Skip to Primary Content

My Publix

Loading...

Find a Store

Advanced Search

Locator service by Know-Where Systems

Use the search form on the left to find a store.

My Shopping List

Loading...

Whoops!  We're re-stocking this shelf.

Something went wrong while we were trying to handle your request. Please try again.

If you need assistance e-mail Customer Care or call us at (800) 242-1227.

Your list is empty.   Get started now!

Enter Items Browse Products

Other ways to add items:
Weekly Ad Recipes Featured Products

{{^IsLoggedIn}}

Where are my lists from before? Log In

{{/IsLoggedIn}}

Add or remove item, see aisle locations, and manage your lists:

View/Manage Lists

My Orders

Online Easy Ordering

Savor More Shortcuts

Skip to the good part with Publix Online Easy Ordering-there's no line online and save even more time with your own Publix account: View your history or favorite orders and add what you want to your basket in one quick click.

{{^IsLoggedIn}}

Hurry and sign up today.

{{/IsLoggedIn}}

My Coupons

Digital Coupons

Coupons for products you need are just a click away — and you can save instantly at checkout.

Sign up or log in to start clicking and saving.

Go to Digital Coupons

Learn more about Savings at Publix.

Publix Aprons

Chickie Deviled Eggs

Chickie Deviled Eggs
Servings:
12
Total Time:
45 minutes
Active Time:
30 minutes

Ingredients

1 lemon, for juice
12 large eggs
1/4 cup grated Parmesan cheese
6 tablespoons plain nonfat Greek yogurt
4 tablespoons Caesar dressing
1/2 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 1/2-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.

Shopping List

Add items to your shopping list by clicking on the check box next to any item below.

Items You May Need to Buy
Items You May Already Have

Nutritional Information

CALORIES (per 1/12 recipe) 110kcal; FAT 8.00g; SAT FAT 2.00g; TRANS FAT 0.00g; CHOL 215mg; SODIUM 160mg; CARB 2g; FIBER 0.00g; SUGARS 1g; PROTEIN 8g; CALC 4%; VIT A 15%; VIT C 2%; IRON 6%

Rate This Recipe

How would you rate this recipe?

Ratings For This Recipe

5 Stars
4 Stars
3 Stars
2 Stars
1 Star