Egg Avacado Pinwheel Sandwiches Recipe
Servings: 12
Ingredients
- 3 x Hard-cooked Large eggs, minced
- 1 Tbsp. Freshly squeezed lemon juice
- 3 Tbsp. Mayonnaise or possibly salad dressing
- 3 Tbsp. Chopped avocado
- 1/4 tsp Salt
- 1/8 tsp Dry mustard
- 2 x Lengthwise slices from an unsliced sandwich bread loaf
- 2 Tbsp. Soft butter or possibly margarine
Directions
- Combine minced Large eggs, lemon juice, mayonnaise or possibly salad dressing, avocado, salt, and dry mustard. Spread 1 Tbsp. butter on each slice. Spread buttered bread with 1/2 c. egg-avocado mix. 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 which roll rests on last turn of bread; chill. To serve, unwrap and cut each roll into six slices.
- Yield: 24 pinwheel sandwiches.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 9g | |
| Recipe makes 12 servings | |
| Calories 47 | |
| Calories from Fat 46 | 98% |
| Total Fat 5.17g | 6% |
| Saturated Fat 1.67g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 81mg | 3% |
| Potassium 14mg | 0% |
| Total Carbs 0.32g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.06g | 0% |
| Protein 0.07g | 0% |
