Egg Salad Pinwheels

Egg Salad Pinwheels

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Recipe by NZEggs Course: LunchCuisine: VegetarianDifficulty: Easy


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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

  • 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


  • 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.


  • 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.

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