Recipe: Pocketful of Gold (egg salad with Dijon)

Pocketful of Gold
rec.food.recipes/Tracy Riggs (1998)

6 large hard-cooked eggs
1/3 cup mayonnaise
1/2 teaspoon salt
1 1/2 teaspoons Dijon mustard
1/4 teaspoon freshly ground pepper
3 Tablespoons chopped nuts
2 Tablespoons sliced or chopped pitted ripe olives
2 Tablespoons chopped sweet green pepper
2 large pita breads, halved
Alfalfa sprouts

Peel and chop eggs coarsely with a fork. Gently blend all ingredients together, except pita and sprouts. Fill pitas with the egg mixture and garnish with alfalfa sprouts.