Egg Salad Supreme in a Pocket

• 6 eggs, boiled, chopped
• 13 cup celery, chopped
• 13 cup green pepper, chopped
• 2 tablespoons pimiento, chopped
• 13 cup tartar sauce
• 2 (6 inch) pita pocket bread, halved
• lettuce leaf

1. Boil eggs for 15 minutes, drain and run cold water over eggs to stop them from cooking.
2. In medium bowl, combine all ingredients except pocket bread and lettuce.
3. Cover; refrigerate at least one hour to blend flavors.
4. Fill each pocket bread half with about 1/2 cup egg mixture.
5. Garnish with lettuce.

eggs, celery, green pepper, pimiento, tartar sauce, pita pocket bread

Taken from www.food.com/recipe/egg-salad-supreme-in-a-pocket-126715 (may not work)