4 eggs, hard-cooked, chopped
1/2 c. thinly sliced celery
1/2 c. shredded carrot
1/2 c. sliced zucchini
2 tbsp. sliced green onions
1/3 c. reduced-calorie mayonnaise or salad dressing
1 tbsp. chopped fresh dill weed or 1 tsp. dried dill weed
1 tsp. Dijon mustard
1/8 tsp. salt
2 (6 inch) pocket breads, halved
Lettuce leaves

In medium bowl, combine all ingredients except pocket breads and lettuce. Cover; 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. 4 sandwiches.