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
Preparation
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.
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.
Place 1 lettuce leaf half in each pita bread half. Fill each with egg mixture.
