Garden Veggie-Egg Salad Pitas

Celebrate spring by combining hard-cooked eggs with a crunchy mixture of fresh green onions, carrot, celery and radishes. MORE+ LESS-

By Pillsbury Kitchens

March 2, 2005

large eggs

green onions, chopped

medium carrot, coarsely shredded

1/2

cup finely chopped celery

1/3

cup sliced radishes

1/3

cup light mayonnaise or salad dressing

tablespoon sweet honey mustard

tablespoon milk

1/2

teaspoon salt

1/8

teaspoon pepper

lettuce leaves, cut in half

(6-inch) pita (pocket) breads, cut in half

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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

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

Place 1 lettuce leaf half in each pita bread half. Fill each with egg mixture.