Egg Salad Pinwheels Recipes
CRUNCHY EGG SALAD PINWHEELS
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
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
PARTY PINWHEELS
A must have at holiday parties. Easily prepared and delicious!
Provided by MADDIES MOM
Categories Appetizers and Snacks Wraps and Rolls
Time 2h20m
Yield 15
Number Of Ingredients 8
Steps:
- In a medium-size mixing bowl, combine cream cheese, ranch dressing mix, and green onions. Spread this mixture on each tortilla. Sprinkle red pepper, celery, black olives, and cheese (if you'd like) over the cream cheese mixture. Roll up the tortillas, then wrap them tightly in aluminum foil.
- Chill 2 hours or overnight. Cut off ends of the rolls, and slice the chilled rolls into 1 inch slices.
Nutrition Facts : Calories 228.5 calories, Carbohydrate 18.6 g, Cholesterol 36.8 mg, Fat 14.5 g, Fiber 1.3 g, Protein 5.9 g, SaturatedFat 8 g, Sodium 477.2 mg, Sugar 1 g
EGG SALAD PINWHEELS
Kids love bite-size party snacks, including these creamy Egg Salad Pinwheel sandwiches.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 4
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.
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- Put the hard boiled eggs in a small mixing bowl, and using the back of a fork smash the eggs into small pieces.
- Add the rest of the ingredients except the tortillas and use the fork to combine well until smooth. Make sure to taste it for salt and pepper.
- Spread some of the egg salad mixture onto the entire surface of one tortilla, roll up *tightly* and then cut into 1 inch sections. Continue with the rest of the egg salad onto the other tortillas - I usually get about 3 or 4 out of this amount of egg salad.
- **Gluten Free tortilla rolling tip! Yes I will be the first to admit gluten free tortillas can be...dry! My solution to getting the perfect roll on a GF tortilla is to get it a bit wet and then warm them up to steam them - they get soft and pliable and then you can put your egg salad on and roll them right up. Just do one at a time and you'll be fine!
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