Egg Salad Pinwheels

Ingredients

1 loaf white or brown bread, horizontally cut into 10 slices
1/2 cup (125 mL) butter, at room temperature
12 hard cooked eggs, peeled and finely chopped
1/2 cup (125 mL) mayonnaise
1 tbsp (15 mL) dijon mustard
1/2 cup (125 mL) green onion, chopped (white part only)
1/4 cup (50 mL) carrot, finely grated
1 tbsp (15 mL) fresh dill, chopped
to taste salt and pepper
12 sweet gherkins

Directions

Discard top and bottom crust slices; cut crusts from remaining bread and discard. Spread each slice lightly with butter. Combine eggs, mayonnaise, mustard, onion, carrot and dill in medium bowl. Season with salt and pepper. Spread about 75 mL (1/3 cup) filling evenly on each slice of bread. Place gherkins across short end of bread. Roll up into cylinder. Wrap each roll tightly in plastic wrap. Refrigerate for at least 8 hours. Slice each roll into 4 or 5 sandwiches.

Variation

Curried Egg Salad Pinwheels: Combine 12 peeled and chopped hard-cooked eggs with 50 mL (1/4 cup) mayonnaise, 50 mL (1/4 cup) yogurt, 15 mL (1 tbsp) mango chutney, 125 mL (1/2 cup) finely chopped celery, 50 mL (1/4 cup) golden raisins, 30 mL (2 tbsp) chopped fresh coriander and 15 mL (1 tbsp) curry powder or curry paste. Spread filling on bread. If desired, place peeled English cucumber sticks across short end of bread. Roll up and continue as above.

Note

Bread sliced length-wise makes a better pinwheel. Supermarkets with in-store bakeries are the best place to have the bread cut horizontally. If they can't cut it for you, slice it yourself

High quality bread is not necessary for this recipe. You need the elasticity of mass-produced bread to be able to roll the sandwiches.

Makes: 40 sandwiches

Preparation: 1 hour

Cooking: 20 minutes

Refrigeration: 8+ hours