Best 4 Egg Salad Pinwheels Recipes

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**Egg Salad Pinwheels: A Delightful Appetizer for Any Occasion**

Elevate your next gathering with the delectable Egg Salad Pinwheels, a culinary creation that combines the classic flavors of egg salad with the convenience of a handheld appetizer. This versatile dish, perfect for potlucks, picnics, or game days, offers a delightful combination of textures and flavors that will tantalize your taste buds. With just a few simple ingredients and easy-to-follow steps, you can whip up these pinwheels in no time, making them an ideal choice for busy cooks. Explore the variations provided in the article to suit your preferences, whether you prefer a traditional egg salad filling or a more exotic avocado-feta combination. Get ready to impress your guests with these visually appealing and utterly delicious Egg Salad Pinwheels!

Check out the recipes below so you can choose the best recipe for yourself!

CRUNCHY EGG SALAD PINWHEELS



Crunchy Egg Salad Pinwheels image

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

3 hard-cooked Eggland's Best® Eggs, finely chopped
1 cup shredded carrots
2 Tbsp. PLANTERS Sunflower Kernels
1/4 cup KRAFT Classic Ranch Dressing
2 flour tortillas (8 inch)

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

BACON-CHEDDAR-RANCH PINWHEELS



Bacon-Cheddar-Ranch Pinwheels image

We took one of our favorite dips and transformed it into a roll-up appetizer that's full of flavor.

Provided by Corey Valley

Categories     Appetizer

Time 20m

Yield 10

Number Of Ingredients 10

2 packages (8 oz each) cream cheese, softened
1 1/2 cups shredded Cheddar cheese (6 oz)
6 slices chopped cooked bacon
1 tablespoon ranch dressing & seasoning mix
2 tablespoons chopped fresh chives
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon pepper
1/4 teaspoon salt
5 Old El Paso™ flour tortillas for burritos (8 inch)

Steps:

  • In large bowl, beat all ingredients except tortillas with electric mixer on medium speed until well mixed.
  • Divide mixture evenly among tortillas, spreading evenly.
  • Tightly roll up tortillas.
  • Cut into 1/2-inch slices, and serve.

Nutrition Facts : Calories 320, Carbohydrate 13 g, Cholesterol 70 mg, Fat 3 1/2, Fiber 0 g, Protein 10 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 2 g, TransFat 1 g

EGG SALAD PINWHEELS



Egg Salad Pinwheels image

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

1 dozen large eggs
1 1/2 cups mayonnaise
Salt and freshly ground pepper
2 whole loaves pumpernickel bread, unsliced

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



Egg and Ham Pinwheels image

These are my husbands favourite pinwheels. They are based on his love of ham & egg sandwiches :) These can also be eaten as a wrap for lunch. I haven't included chilling time in prep or cooking time.

Provided by Jen T

Categories     Lunch/Snacks

Time 22m

Yield 24 pinwheels depending on size of slices

Number Of Ingredients 8

4 tortillas (I use whatever is available, tomato, spinach or plain)
3 eggs
1 teaspoon butter
1 tablespoon mayonnaise (or salad dressing or heavy cream)
1 -2 tablespoon parsley (chopped) (optional)
salt & pepper
125 g cream cheese (I like to use a garlic & herb one or sometimes I use a flavoured hummus, chargrilled capsicum or a t)
200 g ham (shaved or very thinly sliced from the deli)

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.

Nutrition Facts : Calories 79.2, Fat 4.1, SaturatedFat 1.7, Cholesterol 33.9, Sodium 232.1, Carbohydrate 6.4, Fiber 0.4, Sugar 0.5, Protein 3.9

Tips:

  • Choose the freshest eggs possible. This will ensure that your egg salad is flavorful and delicious.
  • Hard-boil your eggs perfectly. Overcooked eggs will be dry and crumbly, while undercooked eggs will be runny and unsafe to eat. To hard-boil eggs perfectly, place them in a single layer in a saucepan and cover them with cold water. Bring the water to a boil over high heat, then cover the saucepan and remove it from the heat. Let the eggs stand in the hot water for 10-12 minutes, depending on how hard you want them to be. Immediately transfer the eggs to an ice bath to stop the cooking process.
  • Mash the eggs finely. This will help the egg salad to spread evenly and make it easier to eat.
  • Use high-quality mayonnaise. This will make a big difference in the taste of your egg salad. Look for a mayonnaise that is made with real eggs and oil, and avoid brands that contain artificial ingredients.
  • Add your favorite mix-ins. This is a great way to customize your egg salad to your own taste. Some popular mix-ins include celery, onion, pickles, and herbs.
  • Chill the egg salad before serving. This will help the flavors to meld and make the egg salad more refreshing.

Conclusion:

Egg salad pinwheels are a delicious and easy-to-make appetizer or snack. They are perfect for parties or potlucks, and they can also be enjoyed as a light lunch or dinner. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying dish that everyone will love. So next time you are looking for a quick and easy recipe, give egg salad pinwheels a try!

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