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Pea Salad with Egg

A classic side dish combining fresh peas, hard-boiled eggs, and crisp vegetables in a creamy dressing, perfect for potlucks, picnics, or weeknight dinners. Ready in 20 minutes and serving 6 to 8 people.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 cups frozen peas or fresh peas
  • 4 large eggs hard-boiled and chopped
  • 1/2 cup diced red onion
  • 1/2 cup diced celery
  • 1/4 cup diced bell pepper any color
  • 1/3 cup mayonnaise
  • 2 tablespoons sour cream or Greek yogurt
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to taste
  • Optional: 2 tablespoons fresh dill or 1/2 teaspoon dried dill

Equipment

  • Large mixing bowl
  • Medium saucepan
  • Colander or strainer
  • Cutting board
  • Sharp knife
  • Wooden spoon or whisk
  • Measuring spoons and cups
  • Small bowl for dressing

Method
 

  1. Place the eggs in a medium saucepan and cover with cold water by about an inch. Bring water to a rolling boil over medium-high heat.
  2. Remove the saucepan from heat, cover it, and let the eggs sit for 10 to 12 minutes depending on preferred yolk firmness.
  3. Transfer the eggs immediately to an ice bath to stop the cooking process and cool completely.
  4. While the eggs cool, bring a separate pot of salted water to a boil and add the frozen peas.
  5. Cook the peas for 3 to 4 minutes until tender but still bright green.
  6. Drain the peas in a colander and rinse under cold water to stop cooking and preserve color.
  7. Peel the cooled eggs gently under cold running water and chop into bite-sized pieces.
  8. Dice the red onion, celery, and bell pepper into pieces roughly the same size as the peas.
  9. In a small bowl, whisk together mayonnaise, sour cream, fresh lemon juice, and Dijon mustard until smooth and well combined.
  10. Season the dressing with salt and black pepper to taste. Add fresh or dried dill if using.
  11. In a large mixing bowl, combine the cooked peas, chopped eggs, diced red onion, celery, and bell pepper.
  12. Pour the dressing over the salad ingredients and gently fold together until evenly coated without crushing the peas or eggs.
  13. Taste the salad and adjust seasoning if needed by adding more lemon juice, mustard, salt, or pepper.
  14. Cover and refrigerate the salad for at least 30 minutes before serving to allow flavors to meld and chill thoroughly.
  15. Give the salad a gentle stir before serving to redistribute any dressing that settled at the bottom.

Notes

This salad tastes better after resting in the fridge and can be customized with additional ingredients such as fresh dill, bacon, or toasted almonds. Store in an airtight container and consume within 3 days. Not recommended for freezing due to mayonnaise-based dressing.