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Garden Veggie-Egg Salad Pitas




Source of Recipe


pillsbury


List of 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


Recipe



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.