Egg Salad Pinwheel Wraps

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Ingredients

Serves
4
-
+
Conversion
Metric
Imperial
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
Nutritional Facts
Amount Per Serving
282 Calories
Fat
15g
Sugars
2.5g
Protein
12g
Fibre
1g
Carbohydrate
23g

Directions

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

Line each tortilla with lettuce leaf and spread egg salad over top. Tightly roll into a log, similar to a jellyroll. Cut each tortilla into 6 pinwheels. Package snugly, in an airtight container, so the pinwheels hold their shape.

Tips:

Add a couple dashes of hot sauce to the egg salad for a grown-up version of this recipe.

Preparation: 10 minutes