Go to: Just Seafood Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

Egg-Avocado Pinwheel Sandwiches

3 Hard-cooked eggs; chopped
1 tb Freshly squeezed lemon juice
3 tb Mayonnaise or salad dressing
3 tb Minced avocado
1/4 ts Salt
1/8 ts Dry mustard
2 Lengthwise slices from an unsliced sandwich bread loaf
2 tb Soft butter or margarine


Combine chopped eggs, lemon juice, mayonnaise or salad dressing, avocado, salt, and dry mustard. Spread 1 tablespoon butter on each slice. Spread buttered bread with 1/2 cup egg-avocado mixture. Trim crusts and cut each slice crosswise into equal halves. Roll each half slice of bread up like a jellyroll. Wrap each roll in waxed paper, twisting ends of paper. Place on a flat surface so that roll rests on last turn of bread; chill. To serve, unwrap and cut each roll into six slices. Yield: 24 pinwheel sandwiches.




Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.