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avocado egg salad pinwheels

Avocado Egg Salad Pinwheels

Author: Heidi Boortz
Servings : 5


  • 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


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.


For gluten free, use whole grain, gluten free wraps or omit tortillas.
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