Egg Salad Pinwheels

In a medium bowl, combine the chopped hard-boiled eggs with mayonnaise, mustard, chives, salt, and pepper. Mix well until creamy and uniform.
Place one tortilla flat on a clean surface. If using, add a layer of lettuce leaves for texture.
Spread half of the egg salad evenly across the surface of the tortilla, reaching close to the edges.
Roll the tortilla tightly from one side to the other, keeping the filling evenly distributed.
Repeat with the second tortilla and remaining egg salad.
Wrap each rolled tortilla in plastic wrap and refrigerate for at least 10 minutes to firm up.
Using a sharp serrated knife, slice each roll into 1-inch pinwheels.
Arrange the pinwheels on a serving platter and serve cold.

Herbed twist: Add a pinch of dill or parsley to the egg mixture for added depth.
Spicy version: Mix in a few dashes of hot sauce or finely chopped jalapeños.
Low-carb option: Use low-carb or spinach wraps for a keto-friendly variation.
Protein boost: Add finely diced cooked chicken or turkey to the egg salad for a heartier option.

Use freshly boiled eggs for the best texture—older eggs can be rubbery or too soft.
For perfectly clean cuts, chill the rolls thoroughly and slice with a serrated knife, wiping between each cut.
These pinwheels are best served the same day but can be stored in an airtight container in the fridge for up to 24 hours.
To save time, pre-boil the eggs a day in advance and store them chilled until ready to use.