Garden Veggie-Egg Salad Pitas

(10)
  1 reviews
  • 35 min prep time
  • total time
  • 12 ingredients
  • 4 servings

Ingredients

6
large eggs
2
green onions, chopped
1
medium carrot, coarsely shredded
1/2
cup finely chopped celery
1/3
cup sliced radishes
1/3
cup light mayonnaise or salad dressing
1
tablespoon sweet honey mustard
1
tablespoon milk
1/2
teaspoon salt
1/8
teaspoon pepper
4
lettuce leaves, cut in half
4
(6-inch) pita (pocket) breads, cut in half

Directions

  1. 1 Place large eggs in single layer in saucepan. Add enough water to cover eggs by 1 inch. Bring to a boil. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes. (For extra-large eggs, increase stand time in hot water to 18 minutes. For medium eggs, decrease stand time in hot water to 12 minutes.) Peel eggs; chop.
  2. 2 In medium bowl, combine chopped eggs, onions, carrot, celery and radishes. In small bowl, combine mayonnaise, mustard, milk, salt and pepper; mix well. Add mayonnaise mixture to egg mixture; mix well.
  3. 3 Place 1 lettuce leaf half in each pita bread half. Fill each with egg mixture.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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