Best Egg Salad Pinwheels Recipes

EGG SALAD PINWHEELS

Egg Salad Pinwheels image

Kids love bite-size party snacks, including these creamy Egg Salad Pinwheel sandwiches.

Provided by Martha Stewart

Number Of Ingredients 4

Ingredients

1 dozen large eggs
1 1/2 cups mayonnaise
Salt and freshly ground pepper
2 whole loaves pumpernickel bread, unsliced

Steps:

Make egg salad: Place eggs in a large saucepan, and add enough cold water to cover by 3 inches. Bring water to a boil over high heat. Cook 1 minute, and remove from heat; cover, and let stand 10 minutes. Remove eggs from pan, and rinse under cold water to stop cooking.
Peel eggs, and finely chop. Place in a large bowl, and add 1 cup mayonnaise; stir to combine. Season with salt and pepper; stir again to combine. Cover with plastic wrap, and refrigerate until needed.
Make pinwheels: Using a serrated knife, remove crust from all sides of bread loaves. Cut each loaf lengthwise into long 1/2-inch-thick slices. Spread a dab of remaining 1/2 cup mayonnaise on one side of each slice, and top with a thin layer of egg salad. Roll each slice into a log, starting at one of the short ends; wrap well in plastic wrap, and refrigerate overnight. Just before serving, thinly slice crosswise into pinwheels with a serrated knife.

CRUNCHY EGG SALAD PINWHEELS

Crunchy Egg Salad Pinwheels image

Try something new with these Crunchy Egg Salad Pinwheels. Made with hard-cooked eggs, carrots, sunflower kernels and ranch dressing, these Crunchy Egg Salad Pinwheels are a perfect springtime Healthy Living recipe.

Provided by My Food and Family

Categories Home

Time 45m

Yield 4 servings, 3 pieces each

Number Of Ingredients 5

Ingredients

3 hard-cooked Eggland's Best® Eggs, finely chopped
1 cup shredded carrots
2 Tbsp. PLANTERS Sunflower Kernels
1/4 cup KRAFT Classic Ranch Dressing
2 flour tortillas (8 inch)

Steps:

Combine all ingredients except tortillas.
Spread egg salad evenly onto tortillas; roll up tightly. Wrap individually in plastic wrap.
Refrigerate 30 min.
Unwrap roll-ups; cut each into 6 pieces to serve.

Nutrition Facts : Calories 200, Fat 13 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g