Chickie Deviled Eggs

While hard boiling eggs to color, make a dozen extra to enjoy on eating these little chickies on  Easter Sunday.  This is fun to do with the kids or grand kids.  And the big kids will enjoy eating these too!

Makes 12 Servings


1 lemon, for juice

12 Large Eggs

¼ cup grated Parmesan cheese

6 tablespoons plain nonfat Greek yogurt

4 tablespoons Panera Bread at Home Caesar Dressing

½ teaspoon pepper

1 Gallon  Ziplock Storage Bag

12 Crinkle-cute carrot slices

1 tablespoon Non-Pareil Capers, drained


  1. Bring water to a boil for eggs. Squeeze lemon for juice (2tablespoons).  Place 3 cups ice and 4 cups 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 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.

Happy Easter!  Enjoy!

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