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.
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 (1)
Yum! These sound good!