Egg Pinwheels


  • 1 loaf horizontally sliced white and/or brown bread, crusts removed
  • 1/2 cup butter, at room temperature
  • 12 hard boiled eggs, grated
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/4 cup finely grated carrot
  • 2 tablespoons chopped green onion, white part only
  • Salt and freshly ground pepper
  • 10 sweet gherkins


Spread each slice of bread with a light coating of softened butter.

Combine grated egg, mayonnaise, mustard, carrot and green onion. Season with salt and pepper to taste. Spread about 1/4 cup filling evenly on each slice bread. Place gherkins across short end. Roll up into a cylinder.

Wrap each roll tightly in plastic wrap. Refrigerate for at least 8 hours. Slice each roll into 4 or 5 sandwiches. Makes about 40 sandwiches