(Quail) Egg Salad Sandwiches on a Stick recipe
All Recipes Appetizers and SnacksIngredients
- 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
Nutrition Info
- 195.4 caloriescarbohydrate: 31 gcholesterol: 151.9 mgfat: 4.7 gfiber: 2 gprotein: 7.2 gsaturatedFat: 1.1 gservingSize: -sodium: 863.3 mgsugar: 2.8 gtransFat: : -unsaturatedFat: : -
Directions (Quail) Egg Salad Sandwiches on a Stick
Directions
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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.