- 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
- 1/4 teaspoon ground paprika
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.
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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.