Ingredients

• 1 - loaf white or brown bread, horizontally cut into 10 slices
• 1/2 cup - butter
• 12 - hard-boiled eggs, peeled and finely chopped
• 125 ml - mayonnaise
• 15 ml - mustard
• 1.5 cup - green onion, chopped
• 1/4 cup - carrot, finely grated
• 1 tbsp - fresh dil, chopped
• To taste salt and pepper
• 12 - sweet gherkins

How to Make Egg Salad Pinwheels

• Trim edges of bread slices
• Spread each slice lightly with butter.
• Combine eggs, mayonnaise, mustard, onion, carrot and dill in medium bowl
• Season with salt and pepper.
• Spread about 75 ml (1/3 cup) filling evenly on each slice of bread
• Place gherkins across short end of bread
• Roll up into cylinder
• Wrap each roll tightly in plastic wrap
• Refrigerate for at least 8 hours
• Slice each roll into 4 or 5 sandwiches