Egg Salad Pinwheels
Course: LunchCuisine: VegetarianDifficulty: EasyServings
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
Share this recipe
Share on facebook
Share on pinterest
Share on twitter
Share on linkedin
Share on print
Share on email