EGG PENGUINS
Steps:
- For the penguin heads, attach one olive to the top of each egg with a toothpick.
- For beaks, cut six carrots 1/2 inch 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.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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