Fresh Vegetable Egg Salad |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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What a great way to put some vegetables in your egg salad? I never would have thought of this, but this has great flavor and crunch too. Recipe courtesy of Pillsbury Sensational Salads. 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. In medium bowl, combine all ingredients except pocket breads and lettuce.
2. Cover and refrigerate at least 1 hour to blend flavors.
3. To serve, line each pocket bread half with lettuce and fill with about 1/2 cup egg mixture.
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