Fresh Vegetable Egg Salad

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: 20 mins
• 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.