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Fresh Veggie Egg Salad
Ingredients
- 4 eggs, hard-cooked, chopped
- 1/2 cup thinly sliced celery
- 1/2 cup thinly sliced yellow bell pepper
- 1/2 cup thinly sliced red bell pepper
- 1/2 cup shredded carrot
- 1/2 cup zucchini
- 2 tablespoons sliced green onion
- 1/3 cup reduced- calorie mayonnaise
- 1 tablespoon chopped fresh dill weed
- 1 teaspoon Dijon mustard
- 1/8 teaspoon salt
- 2 pocket breads, halved
- Lettuce leaves
Directions
- In a medium bowl, combine all the ingredients except pocket breads and lettuce.
- Cover; refrigerate at least 1 hr to blend flavors.
- To serve, line each pocket bread half with lettuce and fill with about 1/2 cup egg mixture
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