Ingredients
9 large ripe olives6 hard-boiled large eggs12 small baby carrots
Preparation
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.
