Egg Salad Pinwheels

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Egg Salad Pinwheels

  • Prep Time: 5
  • Total Time: 5
  • Yield: 24 1x


Prepare 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.



  • 6 eggs, hard boiled, peeled and finely chopped
  • 1/4 cup light mayonnaise
  • 1 tbsp sweet relish
  • 2 tsp mild mustard
  • ¼ tsp each salt and pepper
  • 4 lettuce leaves
  • 4 small flour tortillas


  1. Gently stir chopped eggs with mayonnaise, relish, mustard, salt and pepper. Store, tightly covered in the refrigerator, for up to 3 days.
  2. 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.


  • 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.

Posted on

January 25, 2018