Egg Salad Pinwheels
This recipe submitted by Alfred is a great make ahead dish so you are not overwhelmed on game day. Feel free to use different color tortillas to represent your favorite team! You can also add more color to the wraps by adding spinach, diced tomato, or bacon before rolling.
Ingredients
2 packs of Eggland's Best hard-cooked peeled eggs (12 hard boiled eggs)
2 cups mayonnaise
1/2 cup yellow mustard or your preference grainy, stone ground mustard
1 teaspoon salt
1 teaspoon paprika
1 teaspoon black pepper
6 flour tortillas
tooth picks
Preparation
- Smash hard boiled eggs with potato masher or shred on box shredder
- Mix all the ingredients with the eggs, except the tortillas
- Square off tortillas (create tortilla chips: save pieces brush with butter, salt, pepper, onion, garlic, Italian seasoning. Bake until toasted 5 minutes at 350 degrees F to add to table.)
- Spread 1/2 cup egg salad mix on tortilla.
- Roll up tortilla, secure tortilla with tooth picks every half inch or so. Slice between toothpicks.
- Plate pinwheels and cover with plastic wrap if not serving immediately. Refrigerate until game time. Serve left over egg salad as a dip in a bowl with tortilla chips created in step 3 or vegetables.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 2 |
|---|---|
| Calories | 741 |
| Fat | 65g |
| Saturated Fat | 11g |
| Cholesterol | 380mg |
| Sodium | 1480mg |
| Carbohydrates | 16g |
| Dietary Fiber | 0.13g |
| Protein | 15.76g |
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