Egg Salad Pinwheels Recipes

CRUNCHY EGG SALAD PINWHEELS

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.

EGG SALAD PINWHEELS

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.

EGG AND HAM PINWHEELS

Steps:

• Place the eggs into a pan of cold water and bring to boil then simmer for about 5-6 minutes to hard boil them.
• Remove from heat and run under cold water, then crack & remove shells. I do this under the running cold water. (starting at the pointed end should make it easier).
• Place shelled eggs into a bowl and add the butter, parsley if using, salt & pepper and mayonnaise or whatever you choose to moisten the mixture with and mash with a fork (I find using a pastry blender makes this an easy job) until a spreading consistency is reached. Sometimes you may need a little more mayonnaise or cream. Don't make into a smooth paste though.
• Spread the tortillas with a layer of cream cheese.
• Spread over this a layer of mashed egg.
• Lay on top of this the shaved ham.
• Roll up the tortillas tightly like a sponge roll and wrap in plastic wrap.
• Place in fridge for at least 2 hours or can be left overnight.
• Remove plastic and place the roll seam side down on the cutting board. Using a serrated knife, cut off a piece each end of the rolls to neaten, then slice into approx 1-inch slices.
• Arrange on platter and serve. I like to place one layer on plate then arrange another layer on top, slightly in from the edge of the bottom ones. Continue up with another layer until all are used.
• Top with a sprig of parsley.