Directions

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. 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. 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. Pinwheel How-To: To make the pinwheels, you will first need to cut a whole loaf of pumpernickel bread lengthwise into thin slices. Then, spread a bit of mayonnaise over each slice before adding a thin layer of desired filling; we used egg salad. Using your fingers, gently roll the bread into a log, starting with one of the short ends and working your way to the other. Wrap tightly in plastic wrap, and refrigerate to allow the shape to set. Just before serving, slice into pinwheels.