Spring has sprung, and so has our craving for something fresh yet comforting. This pea salad recipe with egg and mayonnaise is the perfect blend of creamy, crunchy, and utterly delicious. It’s a side dish that steals the show every time.
Why This Recipe Works
- The combination of sweet peas and creamy mayonnaise creates a delightful contrast in textures and flavors.
- Hard-boiled eggs add a rich, protein-packed element that makes the salad more satisfying.
- It’s incredibly versatile, serving as a perfect side for barbecues, picnics, or a simple family dinner.
- This recipe is a breeze to make, requiring minimal prep and cooking time.
- It’s a crowd-pleaser, appealing to both kids and adults alike.
Ingredients
- 2 cups frozen peas, thawed
- 3 hard-boiled eggs, chopped
- 1/2 cup mayonnaise
- 1/4 cup diced red onion
- 1 tbsp apple cider vinegar
- 1 tsp sugar
- Salt and pepper to taste
Equipment Needed
- Mixing bowl
- Measuring cups and spoons
- Knife and cutting board
- Pot for boiling eggs
Instructions
Step 1: Prepare the Eggs
Start by boiling your eggs to perfection. Place them in a pot, cover with water, and bring to a boil. Once boiling, cover and remove from heat. Let them sit for 12 minutes for hard-boiled eggs. Then, cool them in ice water before peeling and chopping.
Step 2: Mix the Dressing
In a mixing bowl, whisk together the mayonnaise, apple cider vinegar, and sugar until smooth. This creates a tangy and slightly sweet dressing that coats the peas and eggs beautifully.
Step 3: Combine the Ingredients
Add the thawed peas, chopped eggs, and diced red onion to the bowl with the dressing. Gently toss everything together until well combined. Season with salt and pepper to taste.
Step 4: Chill Before Serving
For the best flavor, cover the salad and refrigerate for at least an hour before serving. This allows the flavors to meld together beautifully.
Tips and Tricks
For an extra crunch, consider adding some crispy bacon bits or toasted almonds. If you’re short on time, you can use pre-cooked hard-boiled eggs from the store. To make the salad healthier, swap out half of the mayonnaise for Greek yogurt. Always taste and adjust the seasoning before serving, as the flavors can develop over time.
Recipe Variations
- Add diced ham or chicken for a protein boost.
- Mix in some shredded cheddar cheese for a cheesy twist.
- For a bit of heat, sprinkle in some diced jalapeños or a dash of hot sauce.
- Swap the peas for edamame for a different texture and flavor profile.
- Use avocado mayonnaise for a healthier, dairy-free version.
Frequently Asked Questions
Can I use fresh peas instead of frozen?
Absolutely! Fresh peas can be a great substitute. Just blanch them in boiling water for a couple of minutes, then cool them in ice water before adding to the salad.
How long can I store this salad?
This salad can be stored in an airtight container in the refrigerator for up to 3 days. Just give it a good stir before serving again.
Can I make this salad ahead of time?
Yes, making it ahead of time actually allows the flavors to meld together better. Just keep it refrigerated until you’re ready to serve.
Summary
This pea salad with egg and mayonnaise is a simple, delicious, and versatile dish that’s perfect for any occasion. With its creamy texture and sweet flavor, it’s sure to be a hit with everyone at the table.
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