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(Quail) Egg Salad Sandwiches on a Stick

(Quail) Egg Salad Sandwiches on a Stick

Buckwheat Queen

"My kids love quail eggs. Even though they taste exactly like hen eggs, they want quail eggs because they are so little and fun. They challenged me to make an egg salad on a stick and this is what I came up with. Use whatever ingredients your family likes. They are healthier than hen eggs. Typically 5 quail eggs equals one serving. Serve chilled or at room temperature with mustard, mayonnaise, and capers."
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35 m servings 195 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 195 kcal
  • 10%
  • Fat:
  • 4.7 g
  • 7%
  • Carbs:
  • 31g
  • 10%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 152 mg
  • 51%
  • Sodium:
  • 863 mg
  • 35%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.


  • Cook's Note:
  • To peel quail eggs quickly, instead of your fingers, use a demi-spoon (like the ones used for espresso coffee). Break open the top, peel away enough shell to insert the edge of the spoon between the egg and the membrane right under the shell, and move it around to loosen the shell away from the egg. Quail egg shells are stronger than hen eggs so they don't break away easily unless you can get under the lining.

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This recipe was quite tasty and fun to boot. I would have loved artichokes but hubby is not a fan so I used black olives instead which worked fine too. This is a perfect summertime lunch that wo...

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