• 6 carrot slices
• 6 eggs, hard boiled
• 12 cloves or peppercorns
• 6 diced pieces red bell pepper
• Lettuce

Using a paring knife, shape carrot slices into top combs. Cut a small slice off bottom (wider end) of each egg so it stands upright. Make a half-inch slit in top of egg and insert carrot slice for comb. Add cloves or peppercorns for eyes. Cut a small hole with tip of paring knife for beak and insert diced red bell pepper. Layer bowl with lettuce and top with egg “chicken.” Makes 6.