Egg Salad Pinwheels
Simple and quick egg salad pinwheels perfect for little hands and easy lunchtime!
Servings: 4 servings
Ingredients
- 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.
Instructions
- 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!