Fresh Vegetable Egg Salad

11 ingredients
3 steps

Ingredients

  • 4 eggs, hard-cooked and chopped
  • 1/2 cup celery, thinly sliced
  • 1/2 cup carrot, shredded
  • 1/2 cup zucchini, sliced
  • 2 tablespoons green onions, sliced
  • 1/3 cup reduced-calorie mayonnaise or 1/3 cup salad dressing
  • 1 tablespoon fresh dill weed or 1 teaspoon dried dill weed
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon salt
  • 2 pita pocket bread, halved (6 inch)
  • lettuce leaf

Directions

  1. 1
    In medium bowl, combine all ingredients except pocket breads and lettuce.
  2. 2
    Cover and refrigerate at least 1 hour to blend flavors.
  3. 3
    To serve, line each pocket bread half with lettuce and fill with about 1/2 cup egg mixture.

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