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5 from 1 vote

Egg Salad Pinwheels

Simple and quick egg salad pinwheels perfect for little hands and easy lunchtime!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Main Course
Cuisine: American
Keyword: egg salad pinwheels, egg salad recipe
Servings: 4 servings
Author: Renee Kohley - www.raisinggenerationnourished.com


  • 6 pastured eggs hard boiled and peeled
  • 1/3 to 1/2 cup mayonnaise Homemade preferable to avoid rancid oils. This homemade, egg free mayo recipe blends up in less than 5 minutes! Super quick!
  • 2 tsp mustard
  • 5 stalks of green onion sliced
  • 1/4 red bell pepper diced
  • 1 clove garlic minced
  • Sea salt and pepper to taste
  • 3-4 to rtillas of choice I like to use the Food For Life Rice Wraps and the Sami's Bakery Millet Lavish. They should be in the freezer section of most health food stores - sometimes our regular grocery store even carries the rice wraps.


  • Put the hard boiled eggs in a small mixing bowl, and using the back of a fork smash the eggs into small pieces.
  • Add the rest of the ingredients except the tortillas and use the fork to combine well until smooth. Make sure to taste it for salt and pepper.
  • Spread some of the egg salad mixture onto the entire surface of one tortilla, roll up *tightly* and then cut into 1 inch sections. Continue with the rest of the egg salad onto the other tortillas - I usually get about 3 or 4 out of this amount of egg salad.
  • **Gluten Free tortilla rolling tip! Yes I will be the first to admit gluten free tortillas can be...dry! My solution to getting the perfect roll on a GF tortilla is to get it a bit wet and then warm them up to steam them - they get soft and pliable and then you can put your egg salad on and roll them right up. Just do one at a time and you'll be fine!