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Egg Salad Pinwheel Wraps

  • Serves: 4
  • Cooking Time: 10 MINS
  • Total Calories: 282 CALS

Nutrients per serving:

  • Fat: 15g
  • Sugars: 2.5g
  • Protein: 12g
  • Fibre: 1g
  • Carbohydrate: 23g
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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

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