(Quail) Egg Salad Sandwiches On A Stick - cooking recipe

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
1/4 teaspoon ground paprika

Preparation

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.