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Egg Penguins

30 Minutes
30 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
9 large ripe olives
6 hard-cooked eggs
12 small baby carrots
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Let's Make It
1
For the penguin heads, attach one olive to the top of each egg with a toothpick.
2
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.
3
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.
4
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
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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