• Cooking Time:
  • Servings: 6
  • Preparation Time: 20 min


  • 9 large ripe olives
  • 6 hard-cooked eggs
  • 12 small baby carrots


  • For the penguin heads, attach one olive to the top of each egg with a toothpick. For beaks, cut six carrots 1/ from the pointed end; attach the flat side of a pointed piece to the center of each head with half a toothpick.
  • For the feet, make a lengthwise cut through the remaining carrots; place flat side down in pairs (trim carrots if necessary). Place a toothpick in each carrot; press an egg on top of each pair.
  • For flippers, cut the remaining olives lengthwise into quarters; attach one olive quarter to each side of eggs with half a toothpick. Cover; refrigerate until serving. Yield: 6 penguins


Categories: Appetizer 
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