Garden Veggie-Egg Salad Pitas

Name: Garden Veggie-Egg Salad Pitas
Prep time: 35 min
Yield: 4
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

12 Ratings

3 Reviews

Prep 35 min
Total 0 min
Ingredients 12
Servings 4

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

By Pillsbury Kitchens

Updated March 2, 2005

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

Steps

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.