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.
Add all remaining ingredients except pita breads and lettuce; mix well. Cover; refrigerate at least 1 hour to blend flavors.
To serve, line each pita bread half with lettuce; fill each with about 1/2 cup egg mixture.