pea and egg salad recipe

Written BySheba G Updated On
pea and egg salad recipe
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The Best pea and egg salad recipe

I’ve been making this pea and egg salad recipe for years, and it’s always a hit with my family. It’s a simple yet flavorful dish that’s perfect for any occasion.

I love how the sweetness of the peas pairs with the savory taste of the eggs. The key to this recipe is using fresh, high-quality ingredients – it makes all the difference in the flavor and texture of the dish.

I like to use frozen peas that have been thawed, as they’re easier to work with than fresh ones. This recipe is also great because it’s so easy to customize – you can add your favorite herbs or spices to give it a unique twist.

My kids love helping me make this salad, and it’s a great way to get them involved in the kitchen. We like to serve it as a side dish at family gatherings, but it’s also a great addition to any meal.

Whether you’re looking for a healthy snack or a light lunch, this pea and egg salad is a great choice. I’ve even served it at potlucks and parties, and it’s always a crowd-pleaser.

The best part about this recipe is that it’s so easy to make ahead of time – just assemble all the ingredients in a bowl and refrigerate until you’re ready to serve. This makes it perfect for busy families or anyone who needs a quick and easy meal solution.

Pea and Egg Salad Recipe

Pea and Egg Salad Recipe

4.7 from 956 votes

A refreshing and protein-packed salad featuring tender peas and hard-boiled eggs, tossed with a light vinaigrette and fresh herbs. This recipe is a must-try for any occasion.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Salad

2 cups fresh peas
4 large eggs
1/2 cup thinly sliced red onion
1/2 cup chopped fresh parsley
1/4 cup chopped fresh mint
1/2 cup crumbled feta cheese

For the Vinaigrette

2 tbsp olive oil
2 tbsp lemon juice
1 tsp Dijon mustard
1 tsp honey
Salt and pepper to taste

👨‍🍳Directions

1Bring a saucepan of water to a boil over high heat.
2Add the eggs and cook for 9-10 minutes, until the eggs are hard-boiled.
3Transfer the eggs to a bowl of ice water to cool.
4While the eggs are cooking, bring another saucepan of water to a boil.
5Add the peas and cook for 2-3 minutes, until they are bright green and tender.
6Drain and transfer to a bowl of ice water to cool.
7Once cooled, drain the peas and pat dry with a paper towel.
8In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper to make the vinaigrette.
9Peel the cooled eggs and chop them into quarters.
10Add the eggs, peas, red onion, parsley, mint, and feta cheese to a large salad bowl.
11Pour the vinaigrette over the salad and toss gently to combine.
12Taste and adjust the seasoning with additional salt and pepper if needed.
13Serve the pea and egg salad immediately, or cover and refrigerate for up to 2 hours to allow the flavors to meld.

🔧Equipment

Saucepan
Bowl
Whisk
Salad bowl

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 24g💛Saturated Fat: 7g❤️Cholesterol: 280mg🧂Sodium: 600mg🌾Total Carbs: 18g🥦Dietary Fiber: 5g🍬Sugars: 8g🥩Protein: 18g

📝Notes

Tips: For a smoother texture, you can mash the peas slightly before adding them to the salad. For a vegan version, omit the feta cheese and eggs, and add chickpeas or white beans as a protein source.

Watch Video Of How Pea and Egg Salad Recipe Works

This pea and egg salad recipe is always a good idea for any occasion – whether you’re hosting a family gathering or just need a quick and easy meal solution.

One of my favorite things about this recipe is that it’s so versatile – you can customize it with your favorite herbs or spices, and it’s also great as a side dish or as part of a larger meal.

❓ Frequently Asked Questions About Pea and Egg Salad

1. What type of peas should I use in this recipe?

I recommend using frozen peas that have been thawed, as they’re easier to work with than fresh ones. You can also use fresh peas if they’re available, but be sure to use them within a day or two of purchase.

2. Can I use other types of eggs in this recipe?

Yes, you can use any type of egg you like – hard-boiled eggs work well, but you can also use soft-boiled or deviled eggs if you prefer.

3. How do I prevent the peas from becoming mushy?

To avoid mushy peas, be sure to handle them gently when chopping them up, and don’t over-chop them – you want to keep some texture in there!

4. Can I make this salad ahead of time?

Yes, you can make this salad ahead of time – just assemble all the ingredients in a bowl and refrigerate until you’re ready to serve.

5. Can I freeze this salad for later?

Yes, you can freeze this salad for later – simply thaw it out when you’re ready to serve.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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