(Quail) Egg Salad Sandwiches on a Stick Recipe

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 8 servings

• 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
• teaspoon ground paprika

Directions

1. Place the quail eggs in a saucepan and cover with water. Add the distilled white vinegar and salt.
2. Bring the water to a boil, then reduce the heat to medium. Cover the saucepan and cook the eggs until set, about 4 minutes.
3. Remove the saucepan from heat and let the eggs sit, covered, for an additional 2 minutes.
4. Rinse the eggs in cold water and allow them to cool to room temperature. Once cooled, peel the eggs carefully.
5. Thread the ingredients onto each bamboo skewer in this order: 1 bread cube, 1 quarter of artichoke heart, 1 cocktail onion, 1 quail egg, 1 pickle, 1 cocktail onion, 1 quail egg, 1 sun-dried tomato, and 1 bread cube.
6. Once all the skewers are assembled, sprinkle the finished "sandwiches" with ground paprika.

Cook's Note

To peel quail eggs quickly, use a demi-spoon (commonly used for espresso coffee) instead of your fingers. Break open the top of the egg, then insert the edge of the spoon between the egg and its membrane under the shell. Move the spoon around to loosen the shell. Quail egg shells are stronger than those of hen eggs, so they wont break easily unless you can get under the lining.

Nutrition Facts (per serving)

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.