skip to Main Content

Avocado Egg Salad Pinwheels

DISCLAIMER:  This article may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

DISCLAIMER:  This article may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

Snack, lunch, dinner, appetizer, heck even dessert!  These Avocado Egg Salad Pinwheels are great anytime you’re hungry.  Great, even for a potluck or picnic.

This recipe was adapted from omgchocolatedesserts.com.

avocado egg salad pinwheels
avocado egg salad pinwheels

Avocado Egg Salad Pinwheels

Course: Appetizer, Dinner, Lunch, Main Dish
Cuisine: Game Day, Salads, Sandwiches
Recipe Type: 90/10 Dairy Free, 90/10 Gluten Free, 90/10 Kid Friendly, 90/10 Vegetarian, Instant Pot®
Author: Heidi Boortz
Servings : 5

Ingredients

  • 1 each avocado mashed
  • 6 each egg
  • 1 Tbsp lemon juice
  • 2 Tbsp mayonnaise no sugar listed in ingredients
  • 1 each green onion thinly sliced
  • 2 Tbsp bottled minced garlic
  • 1/4 each red onion finely chopped
  • 2 Tbsp fresh parsley chopped
  • 1/4 tsp pepper
  • 1/2 tsp salt
  • 5 each 100% whole grain soft flour tortilla

Instructions

Instant Pot Eggs (Skip to step 2 if eggs are already cooked.)

  • To cook eggs in an instant pot, add 1 cup water to the bottom of the insert of an instant pot. Add trivet. Add eggs on top of trivet. Lock lid; set valve to sealing. Program for manual-high and 6 minutes. When cook time ends, allow for 6 minutes natural pressure release. Carefully move valve to venting. Open lid. Add eggs to an ice water bath for 6 minutes. Peel and chop.

Egg Salad

  • Add chopped eggs, avocado, lemon juice, mayonnaise, green onion, red onion, garlic, parsley, papper, and salt to a medium bowl. Stir until well combined. Spread about 1/3 cup mixture onto a tortilla, spreading to within 1/2 inch from the edge. Carefully roll up and slice into 1/2 inch slices. Repeat with remaining tortillas and avocado mixture. Refrigerate up to one week.

Notes

For gluten free, use whole grain, gluten free wraps or omit tortillas.
Tried this recipe?Let us know how it was!
COMMENTS
This Post Has One Comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Back To Top
Send this to a friend