Summer Egg Salad - cooking recipe

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

Preparation

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