Egg Salad Pinwheels are a delightful finger food that combines the creamy comfort of traditional egg salad with the fun, bite-sized convenience of a wrap. Whether you’re preparing for a brunch gathering, packing a lunchbox, or assembling a party platter, these pinwheels are a reliable crowd-pleaser. They’re easy to make, require just a handful of ingredients, and can be customized with simple add-ins.
The base of the recipe is a classic egg salad made with hard-boiled eggs, mayonnaise, and a touch of mustard for tang. Chopped chives or green onions add a pop of freshness and subtle sharpness, while salt and pepper round out the flavor. When spread over soft flour tortillas and rolled up, the creamy filling contrasts beautifully with the slightly chewy wrap.
What makes these pinwheels especially appealing is how adaptable they are. A layer of lettuce adds crunch and a touch of color, but you can easily swap it for spinach or skip it entirely. Once rolled and chilled, the tortillas firm up, making them easy to slice into neat, compact pieces.
They’re quick to assemble, with just 20 minutes of total prep time, and they hold up well in the refrigerator, making them ideal for prepping ahead. Whether served as an appetizer or a light main course, these pinwheels offer both flavor and convenience in every bite.
Servings and timing:
- Yield: 20 pinwheels
- Total Time: 20 minutes
Ingredients :
- 6 hard-boiled eggs, peeled and chopped
- 1/4 cup mayonnaise
- 1 teaspoon yellow mustard
- 1 tablespoon chopped chives or green onions
- Salt and black pepper to taste
- 2 large flour tortillas (10-inch size)
- Optional: Lettuce leaves for added crunch
Instructions:
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