Ingredients
Equipment
Method
- Boil water in a pot and add frozen green peas; cook for 2-3 minutes, then drain and cool them in an ice bath.
- Hard-boil the eggs by adding a splash of vinegar to the water, then peel and chop them after cooking.
- In a large bowl, combine the cooled peas, chopped eggs, and any additional veggies like diced celery or red onion.
- In another bowl, whisk together mayonnaise, mustard, white vinegar, salt, and pepper for the dressing.
- Pour the dressing over the salad mixture and gently toss until everything is coated without mashing the peas.
- Refrigerate for at least an hour before serving for the best flavor.
Nutrition
Calories: 220kcalCarbohydrates: 15gProtein: 6gFat: 16gSaturated Fat: 2.5gCholesterol: 90mgSodium: 300mgPotassium: 220mgFiber: 3gSugar: 2gVitamin A: 5IUVitamin C: 8mgCalcium: 4mgIron: 6mg
Notes
This salad is versatile and can be adjusted to personal preferences; consider using light mayonnaise or Greek yogurt for a lighter version.
For more crunch, add diced celery or finely chopped red onion.
The salad tastes even better after sitting for a while, so making it the night before adds to the flavor.
Store leftovers in an airtight container in the fridge for 3-4 days.
For a festive touch, garnish with paprika or fresh herbs before serving.
For more crunch, add diced celery or finely chopped red onion.
The salad tastes even better after sitting for a while, so making it the night before adds to the flavor.
Store leftovers in an airtight container in the fridge for 3-4 days.
For a festive touch, garnish with paprika or fresh herbs before serving.
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