• 11 Ratings

Kids love bite-size party snacks, including these creamy Egg Salad Pinwheel sandwiches.


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

Cook's Notes

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


11 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 1