Chick Deviled Eggs

12 large eggs

1 lemon, for juice (or 2 Tbsp)

1/4 C grated Parmesan cheese

6 Tbsp plain nonfat Greek yogurt

4 Tbsp Caesar Dressing

1/2 tsp pepper

Zipper gallon storage bag or icing decorator bag

12 crinkle-cut carrot slices

1 Tbsp non-pareil capers, drained

1. Bring water to boil for eggs. Squeeze lemon for juice. 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 time 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 place and top with filled offs. Gently press 2 captures into filling (for eyes) and 1 carrot triangle (for beak). Chill until ready to serve.