Summer Egg Salad

11 ingredients
4 steps

Ingredients

  • 3 oz. cream cheese, softened
  • 1/4 c. mayonnaise
  • 3/4 tsp. dill weed
  • 1/2 tsp. salt
  • 1/2 tsp. dry mustard
  • 6 hard-cooked eggs, chopped
  • 1 c. sliced California ripe olives
  • 1/2 c. chopped celery
  • 2 Tbsp. chopped onion
  • 1 Tbsp. chopped pimiento (optional)
  • 3 pita pocket breads, halved

Directions

  1. 1
    Thoroughly blend cream cheese, mayonnaise and seasonings. Stir in remaining ingredients.
  2. 2
    Spoon 1/2 cup mixture into each pocket bread half.
  3. 3
    Store in cooler on ice.
  4. 4
    Makes 6 halves.

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