Egg Salad Pinwheels

Egg Salad Pinwheels
(Makes 24-32 sandwiches)

1 large loaf of Bakery Bread, sliced horizontally
3 cups of egg salad**
24-30 green olives, drained
Softened butter or margarine

1. Discard top and bottom slices of bread loaf. Slice crusts off of each “inside” horizontal slice to form a long rectangle.

2. Slightly flatten each slice with a rolling pin. Lightly butter one side of bread slice.

3. Spread a thin layer of egg salad over buttered side of bread. (Spread egg salad almost to edges.)

4. Lay a row of olives across one short end of bread slice. Roll bread over olives and continue to roll to end of slice. (Like a jelly roll.)

5. Wrap roll snugly in plastic wrap and refrigerate for 3-4 hours or overnight. (This will help the roll hold it’s shape.) Continue with remaining bread slices.

6. Remove plastic and slice rolls into 1/2 inch thick sandwiches, 6-8 slices per roll. Makes 24-32 sandwiches depending on how many “inside” slices of bread you get and how thick you make the sandwiches.

**Egg Salad
(Makes 3-4 cups)

1 dozen eggs, hard boiled and shelled
4-5 teaspoons of sweet pickle relish
1/2 cup of finely chopped celery
1/2 cup of finely chopped onion
Salt and Pepper to taste
Approximately 1/2 cup mayonnaise
1-2 tablespoons mustard

1. Grate eggs into a bowl. Add relish, celery, onion, salt and pepper. Mix well.

2. Add mayonnaise 1 large tablespoon at a time until moist and creamy.

3. Add mustard to taste. Refrigerate until ready to use.

Egg Salad with Ham
(makes 3-4 cups)

Pinwheels aren’t just for classic egg salad, try adding ham for a delightful Egg Salad with Ham Pinwheel. Follow directions above and substitute 1 cup of finely diced ham for sweet pickle relish and Dijon mustard for regular mustard. If desired, you can substitute 1/4 cup finely chopped green onion for regular onion.

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