This peas and egg salad is a refreshing, healthy, protein-packed lunch or appetizer. It feels like a vegetable salad with egg salad vibes.
If you are looking for a healthy high protein, filling snack or appetizer this Egg and Sweet Pea Salad is perfect for you. It’s light, with a hint of sweetness and has a very delicate texture.
This pea salad keeps really well in the fridge so make it on a Sunday and you’ll have an easy lunch or snack waiting for when you need it.
Meal prep tip: I highly recommend that you boil extra eggs when making this salad. Cool them, peel them and keep them in an airtight container for an easy on-the-go breakfast or snack, or to add protein to your lunch salad.
Preparing Sweet Pea and Egg Salad
Ingredients
Summer Sweet Peas: These peas are picked at the peak of their ripeness, cooked and canned. They contain a delicate outer shell and have a soft, starchy center. They are sweet, as the name suggests and are ready to eat right out of the can. Simply rinse and serve.
Egg: Eggs are laid by many different animals but chicken eggs are what we use in this recipe. Eggs provide protein, fat and many other nutrients and therefore are a healthy part of our diet. Here they are used as a binder.
Mayonnaise: Mayo is made from eggs, oil and usually vinegar or lemon. When mixing these at high speeds you will get a white creamy texture as you find in a jar on the grocery store shelves. Mayo is the glue that keeps the salad together. The sweetness of the mayo is also a critical flavour component.
Dijon mustard: Made from spicy brown and black mustard seeds it is the perfect way to give any meal a little kick. It has a tangy sharp taste that some consider to be spicy.
Pickle in brine: Also called sour pickles, they are made using saltwater brine to ferment the cucumber. Often made with the addition of garlic, horseradish, dill and other pickling spices these pickles have a very deep sour flavour with a kick of saltiness.
How to Make Egg and Sweet Pea Salad
The hardest part about this peas salad with egg is boiling the egg. To get the egg just right, start by placing an egg in a bowl of hot water to bring it to room temperature.
Next, add water to a small pot and set it to boil. Once the water comes to a boil, lower the egg into the pot using a large spoon. Set a time for 8 minutes.
Just before the timer goes off, fill the bowl for the egg with cold water and add a few ice cubes. Once the timer goes off for the eggs, scoop the egg out of the pot and place it in the ice bath using a large spoon. This will stop the cooking process.
TIP: If you love eggs and want to make
this salad more egg than peas add two eggs instead of just one. It will increase your number of servings as well. If you really want to spice things up, add some tuna to make this a tuna salad with eggs and peas.In the meantime, open the can of peas and drain it. Do not rinse the peas. Add the drained peas to a small or medium bowl.
Next, finely dice a pickle, depending on the size it might just be half a pickle. Add to the peas.
Now make the dressing. In a small bowl combine the salt, Dijon mustard, mayonnaise and pepper and add it to the salad.
Once the egg has cooled, dice it and add it to the rest of the ingredients.
Toss to combine the ingredients well. Be gentle not to mash the peas, they are very delicate.
Serving Egg and Sweet Pea Salad
There is nothing like a good old-fashioned pea salad with eggs to fill the snack slot on your menu.
You can eat it on its own, or add a piece of buttered fresh baguette.
You can also add it to a sandwich for added texture and flavour.
This salad is also perfect as a party app. Serve some crackers or pita chips on the side and you’re all set.
Let us know in the comments if you have any questions. And if you like this recipe be sure to leave us a five-star rating below.
Are you looking for dinner ideas? Check out our recipes:
Egg and Sweet Pea Salad Recipe
Equipment
- Can opener
- 2 Small bowls
- 1 Medium bowl
- Knife
Ingredients
- 398 ml can of Sweet Peas
- 1 hard-boiled egg
- ¼ cup mayonnaise
- ½ tsp Dijon mustard
- ⅛ tsp salt
- Pinch of pepper
- 3 tbsp pickle in brine or sour pickles
Instructions
- Start by boiling an egg. Add water to a small pot and set it to boil. Place an egg in a bowl of hot water to bring it to room temperature. Once the water comes to a boil, lower the egg into the pot using a large spoon. Set a time for 8 minutes.1 hard-boiled egg
- Just before the timer goes off, fill the bowl for the egg with cold water and add a few ice cubes. Once the timer goes off for the eggs, scoop the egg out of the pot and place it in the ice bath using a large spoon.
- In the meantime, open the can of peas and drain it. Do not rinse the peas. Add the drained peas to a small or medium bowl.398 ml can of Sweet Peas
- Next, finely dice a pickle, depending on the size it might just be half a pickle. Add to the peas.3 tbsp pickle in brine
- Now make the dressing. In a small bowl combine the salt, Dijon mustard, mayonnaise and pepper and add it to the salad.¼ cup mayonnaise, ½ tsp Dijon mustard, 1/8 tsp salt, Pinch of pepper
- Once the egg has cooled, dice it and add it to the rest of the ingredients.1 hard-boiled egg
- Toss to combine the ingredients well. Be gentle not to mash the peas, they are very delicate.
