Fresh Vegetable-Egg Salad Pita Sandwiches

Put the "salad" back in "egg salad" with a mixture of crisp and crunchy fresh vegetables seasoned with dill.

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Servings 4

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ingredients 11
Prep Time 25 min
Total Time 1 hr 25 min

Ingredients

4: eggs

1/2: cup thinly sliced celery

1/2: cup shredded carrot

1/2: cup sliced zucchini

2: tablespoons sliced green onions

1/3: cup reduced-calorie mayonnaise or salad dressing

1: tablespoon chopped fresh dill or 1 teaspoon dried dill weed

1: teaspoon Dijon mustard

1/8: teaspoon salt

2: (6-inch) pita (pocket) breads, halved

: Lettuce leaves

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Directions

1 Place eggs in medium saucepan; cover with cold water. Bring to a boil. Reduce heat; simmer about 15 minutes. Immediately drain; run cold water over eggs to stop cooking. Peel eggs and chop; place in medium bowl.
2 Add all remaining ingredients except pita breads and lettuce; mix well. Cover; refrigerate at least 1 hour to blend flavors.
3 To serve, line each pita bread half with lettuce; fill each with about 1/2 cup egg mixture.