(Quail) Egg Salad Sandwiches on a Stick

Name: (Quail) Egg Salad Sandwiches on a Stick
Total time: 35
Yield: 8
Ingredients: 16 quail eggs; 1 tablespoon distilled white vinegar; 1 teaspoon salt; 16 bread cubes, toasted; 2 marinated artichoke hearts, drained and quartered; 16 cocktail onions; 8 miniature pickles; 8 sun-dried tomatoes packed in oil, drained; 8 skewers; ¼ teaspoon ground paprika

Recipe by Buckwheat Queen from allrecipes.com

Appetizer 35 Mins.

Ingredients

8 servings

•

16 quail eggs
•

1 tablespoon distilled white vinegar
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1 teaspoon salt
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16 bread cubes, toasted
•

2 marinated artichoke hearts, drained and quartered

•

16 cocktail onions
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8 miniature pickles
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8 sun-dried tomatoes packed in oil, drained
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8 skewers
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¼ teaspoon ground paprika

Instructions

Place eggs in a saucepan and cover with water; stir in vinegar and salt. Bring to a boil, reduce heat to medium, cover the saucepan, and cook until eggs are set, about 4 minutes. Let sit, covered, for 2 minutes. Rinse eggs in cold water and cool to room temperature; peel.
Thread 1 bread cube, 1 artichoke quarter, 1 onion, 1 egg, 1 pickle, 1 onion, 1 egg, 1 sun-dried tomato, and 1 bread cube, respectively, onto each bamboo skewer. Sprinkle finished "sandwiches" with paprika.