How to Make (Quail) Egg Salad Sandwiches on a Stick - A Step-by-Step Guide

Looking for a unique and delicious appetizer to impress your guests at your next gathering? Look no further than these (quail) egg salad sandwiches on a stick! This fun and playful twist on the classic egg salad sandwich is a sure crowd-pleaser, and the presentation on a stick adds a bit of whimsy to the dish.

These bite-sized egg salad sandwiches are perfect for serving at parties, potlucks, or even as a fun snack for kids. The quail eggs add a touch of elegance and a pop of color to...

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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

Information

  • Prep Time: 25 mins
  • Cook Time: 10 mins
  • Total Time: 35 mins
  • Servings: 8
  • Yield: 8 skewers

  • 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.
  • Nutrition

    195 cal.

    • Total Fat: 5g
    • Saturated Fat: 1g
    • Cholesterol: 152mg
    • Sodium: 863mg
    • Total Carbohydrate: 31g
    • Dietary Fiber: 2g
    • Total Sugars: 3g
    • Protein: 7g
    • Vitamin C: 5mg
    • Calcium: 104mg
    • Iron: 3mg
    • Potassium: 148mg