Penguin Salad - cooking recipe

Ingredients

large hard-cooked eggs
giant size black olives
carrot pieces
lettuce leaves

Preparation

Cut a thin slice off large end of egg and stand egg up.
For penguin's head, insert one end of toothpick lengthwise into a ripe olive.
Insert other end in top of egg.
Use 1/4 of olive (cut lengthwise) for each wing or lengthwise sliver for \"necktie\"; poke short piece of toothpick into each section of olive first (from inner side), then into egg.
For feet, cut a lengthwise slice of carrot, a little less than 1/2 inch thick.
Cut the slice crosswise in 3/4-inch lengths.
Taper sides of each piece of carrot and notch wide end to make webbed foot.
Tuck a pair of feet part way under egg.
Whittle a beak from carrot and push into olive-head for nose. Place on lettuce.