Garden Veggie-Egg Salad Pitas Prep Time: 35 min Makes: 8 sandwiches; 4 servings Share this recipe on Facebook and Twitter. See "Share" links above.

	RECIPE RATING - 1 REVIEWS Taste: 10 Easy to Prepare: 10 Kid Appeal: 10 Overall: 10

Ingredients

6 large eggs
2 Green Giant® Fresh green onions, chopped
1 medium Green Giant® Fresh carrot, coarsely shredded
1/2 cup finely chopped Green Giant® Fresh celery
1/3 cup sliced Green Giant® Fresh 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 Green Giant® Fresh lettuce leaves, cut in half
4 (6-inch) pita (pocket) breads, cut in half

Preparation Directions

1. 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.
2. 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.
3. Place 1 lettuce leaf half in each pita bread half. Fill each with egg mixture.