Fresh Vegetable Egg Salad

Submitted by AmyZoe

"What a great way to put some vegetables in your egg salad? I never would have thought of this, but this has great flavor and crunch too. Recipe courtesy of Pillsbury Sensational Salads."

 

• Ready In: 20mins
• Ingredients: 11
• Serves: 4

ingredients

• 4 eggs, hard-cooked and chopped
• 1⁄2 cup celery, thinly sliced
• 1⁄2 cup carrot, shredded
• 1⁄2 cup zucchini, sliced
• 2 tablespoons green onions, sliced
• 1⁄3 cup reduced-calorie mayonnaise or 1/3 cup salad dressing
• 1 tablespoon fresh dill weed or 1 teaspoon dried dill weed
• 1 teaspoon Dijon mustard
• 1⁄8 teaspoon salt
• 2 pita pocket bread, halved (6 inch)
• lettuce leaf

directions

1. In medium bowl, combine all ingredients except pocket breads and lettuce.
2. Cover and refrigerate at least 1 hour to blend flavors.
3. To serve, line each pocket bread half with lettuce and fill with about 1/2 cup egg mixture.