Crunchy 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.

CRUNCHY EGG SALAD

Steps:

• Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Cool the eggs under cold running water. Peel and chop.
• Combine eggs, water chestnuts, mayonnaise, pickle relish, dry mustard, and paprika in a large bowl. Stir until well combined. Season to taste with salt and pepper.

CHICKEN SALAD PINWHEELS

Steps:

• Chop up the boiled egg.
• Mix in the cooked chicken, miracle whip, pickle relish and salt & pepper to taste. Lick the fork/spoon.
• Lay the tortilla on top of plastic wrap. Top with the chicken salad mix. Spread a layer covering the tortilla. You can leave one edge without the chicken salad. As you roll, the "filling" will move towards the edge.
• Sprinkle the lettuce & cheese on top.
• Roll the tortilla up as tight as possible, but not so tight you squeeze the filling out. Wrap with plastic wrap.
• Refrigerate for at least 8 hours - overnight. Slice when ready.

CREAMY & CRUNCHY EGG SALAD

Steps:

• In a large bowl, mix together the onion, celery, yogurt or mayonnaise, dill, mustard, lemon juice, and salt.
• Add the eggs to the mixture and gently mix them together.
• Season with pepper to taste.
• Use in sandwiches, with lettuce and tomatoes, or in a salad.