Try this Egg-Avocado Pinwheel Sandwiches recipe, or contribute your own.
Suggest a better descriptionCombine chopped eggs, lemon juice, mayonnaise or salad dressing, avocado, salt, and dry mustard. Spread 1 tablespoon butter on each slice. Spread buttered bread with 1/2 cup egg-avocado mixture. 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 that roll rests on last turn of bread; chill. To serve, unwrap and cut each roll into six slices. Yield: 24 pinwheel sandwiches. From
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Serving Size: 1 Serving (77g) | ||
Recipe Makes: 12 | ||
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Calories: 140 | ||
Calories from Fat: 99 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11g | 15 % | |
Saturated Fat 3.6g | 18 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 271.4mg | 83 % | |
Sodium 153.6mg | 5 % | |
Potassium 101.5mg | 3 % | |
Total Carbohydrate 2.8g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 2.6g | ||
Protein 8g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 140
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