Egg Penguins Recipe
Egg Penguins Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
These cute little appetizers are so adorable, they're likely to steal the spotlight at your next wintertime gathering or kids' party. No one believes how easily these whimsical bites come together.—Darline Michaelis, New Auburn, Wisconsin
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

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

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. Yield: 6 penguins.
Originally published as Egg Penguins in Country Woman January/February 2005, p24

Nutritional Facts

1 each: 90 calories, 6g fat (2g saturated fat), 212mg cholesterol, 130mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 6g protein.

  • 9 large ripe olives
  • 6 hard-boiled large eggs
  • 12 small baby carrots
  1. 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.
  2. 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.
  3. 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.
Originally published as Egg Penguins in Country Woman January/February 2005, p24

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jaejme User ID: 1716581 64082
Reviewed Jan. 28, 2012

"I have made these with my kids' preschool classes on 4 different occasions. The kids loved them! The most recent was yesterday (1/27/12) with my son's preK class & my daughter decided she wanted to make them for her 8th birthday party today!"

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lorettasylvia User ID: 5357358 151887
Reviewed Jul. 31, 2011

"What an awesome idea . . . someone was really creative when they thought of this appetizer, also easy and low-salt too. Thx Loretta"

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beefbabe User ID: 5851198 66519
Reviewed Mar. 1, 2011

"I made these for a kids party and they were really a hit! Kids love them and they were so cute on the table! It will be a recipe I go to again and again."

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babsc525 User ID: 205845 78624
Reviewed Jan. 28, 2011

"I have made something similar to this only they were chickens instead of penguins. Cute!"

MY REVIEW
ellyk User ID: 3669894 146819
Reviewed Jan. 17, 2009

"This is soooooooo cute and such a wonderful idea! so simple and easy to make! my guests loved it so much that they tot it was a shame to eat them and ruin their shapes :P"

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