To hard-cook eggs, place them in a small saucepan and cover with cold water. Bring to boiling. Reduce heat to just below simmering. Cover and cook for 15 minutes. Drain. Run cold water over eggs to cool. Remove shells. Coarsely chop eggs.
In a medium mixing bowl combine eggs, salmon, cottage cheese, walnuts, pickle relish, and mayonnaise or salad dressing. Toss to combine.
Spoon 1/4 cup salad mixture in each lettuce-lined pita. (Or, sandwich the salad mixture with lettuce between 2 slices of bread.) Makes 4 servings.