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Chickie Deviled Eggs
Recipes
Chickie Deviled Eggs
12 servings
45 minutes total

Ingredients

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

Steps

    1. Bring water to a boil for eggs. Juice lemon (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 carefully to ice water; let stand 10–15 minutes until well chilled. Remove shells from eggs.
    3. Cut thin slice off bottom of each egg so they will stand flat. Cut top one-third off each egg and remove yolks carefully. Place yolks in small bowl and mash lightly. 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 1 corner. Fill each egg, overfilling by ½ inch; replace egg tops.
    4. Cut 1 small triangle from each carrot slice for beaks. Arrange remaining carrot slices on serving plates as feet; top with filled eggs. Press 2 capers and 1 carrot triangle into filling for eyes and beaks. Chill until ready to serve.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per 1⁄12 recipe serving: Calories 110, Total Fat 7g, Sat Fat 2g, Trans Fat 0g, Chol 190mg, Sodium 140mg, Total Carb 2g, Fiber 0g, Total Sugar 1g, (Incl. 0g Added Sugars), Protein 8g, Vitamin D 6%, Calc 4%, Iron 6%, Potassium 2%