Fresh Vegetable Egg Salad - cooking recipe

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

Preparation

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