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Egg Penguins Recipe

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This recipe for Egg Penguins is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
9 large ripe olives
6 hard-cooked eggs
12 small baby carrots
Directions:
Directions:
For the penguin heads, attach one olive to the top of each egg with a toothpick. For beaks, cut six carrots 1/2.in 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.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
One serving: (1 each) Calories: 90 Fat: 6 g Saturated Fat: 2 g Cholesterol: 212 mg Sodium: 130 mg Carbohydrate: 2 g Fiber: 0 g Protein: 6 g
I got this recipe from www.tasteofhome.com

 

 

 

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