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Chickie Deviled Eggs

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


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


  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.

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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%

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