Quail Egg Kebabs

A completely win-win idea rooted in the Soviet past. Quail eggs by themselves are quite "childish", and it is convenient to eat them, and you do not need to persuade anyone. One problem - keep these kebabs away from adults - don't show them in advance!

Ingredients

• 20 quail eggs
• 20 small cherry tomatoes
• salt
• 2/3 cup natural yogurt
• 2 tbsp. l. mayonnaise
• curry powder
• salt

Directions

1. For the sauce, heat the curry powder in a dry skillet over low heat for 1 minute. Then pour it into yogurt, add salt and mayonnaise, stir thoroughly. Refrigerate for 2 hours.
2. Boil quail eggs until tender, 5 minutes. Drain the water immediately, tap each egg lightly with a spoon, and place them under running cold water for easier cleaning.
3. Peel each egg very carefully - it is important not to disturb the shape of the egg.
4. Cut off the top third of the tomatoes (you won't need it), take out all the contents from the rest of the part with a sharp teaspoon (you won't need it either). Rub the inside of the tomatoes with salt and put each cap on the finished egg. String two of these "mushrooms" on each skewer and serve with the sauce.