No Thanks

Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Egg Salad Pinwheels

In order to hold their shape properly, the pinwheels must be refrigerated overnight.

  • servings: 14


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


  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

Martha Stewart Kids, Spring