Egg Penguins Recipe
- 9 large ripe olives
- 6 hard-cooked 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.
1 each: 90 calories, 6g fat (2g saturated fat), 212mg cholesterol, 130mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 6g protein.
Reviews for Egg Penguins
"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!"
"What an awesome idea . . . someone was really creative when they thought of this appetizer, also easy and low-salt too. Thx Loretta"
"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."
"I have made something similar to this only they were chickens instead of penguins. Cute!"
"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"