Egg Salad Pinwheels
Course: LunchCuisine: VegetarianDifficulty: Easy
Servings
24
yieldsPrep time
5
minutesCooking time
5
minutesTotal time
10
minutesPrepare the egg salad in advance and quickly roll with the tortillas in the
morning when packing a lunch bag – or make them when you’re ready at work, uni or school. Also great for party snacks.
Ingredients
6 eggs, hard boiled, peeled and finely chopped
0.25 cup light mayonnaise
1 tbsp sweet relish
2 tsp mild mustard
0.25 each each salt and pepper
4 lettuce leaves
4 small flour tortillas
Directions
- Gently stir chopped eggs with mayonnaise, relish, mustard, salt and pepper. Store, tightly covered in the refrigerator, for up to 3 days.
- Line each tortilla with a lettuce leaf and spread egg salad over top. Tightly roll tortilla into a log shape. Cut each tortilla into 6 pinwheels. Package tightly, in an airtight container, so the pinwheels hold their shape.
Notes
- Add a couple dashes of hot sauce to the egg salad for a spicier version of this recipe.
- Credit: Recipe and Image courtesy of Egg Farmers of Canada. www.eggs.ca