Creamy Pea Salad Recipe with Eggs A Classic Side
Pea salad recipe with eggs is a classic side, blending sweet peas, creamy dressing, and protein-rich eggs for a delightful, balanced flavor.
Equipment
- Medium saucepan
- Large Mixing Bowl
- Whisk
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Colander or Strainer
Ingredients
- 4 large eggs
- 1 pound frozen petite peas, thawed
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons Dijon mustard
- 1/4 cup red onion, finely chopped
- 1/4 cup celery, finely chopped
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
- Optional: 1/4 cup cooked bacon bits
Instructions
- Step 1: Hard Boil the Eggs: Place eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let sit for 10 minutes. Transfer eggs to an ice bath to cool completely. Peel and chop the eggs into desired size.
- Step 2: Prepare the Peas: If using frozen peas, ensure they are fully thawed. Drain any excess water to prevent a watery salad. Fresh peas can be blanched for 1-2 minutes to enhance their sweetness.
- Step 3: Combine the Dressing: In a medium bowl, whisk together the mayonnaise, sour cream, and Dijon mustard until smooth. This creamy base will bind the ingredients and provide a tangy flavor.
- Step 4: Mix the Salad: In a large bowl, gently combine the thawed peas, chopped eggs, red onion, celery, and parsley. Add the dressing and stir until all ingredients are evenly coated.
- Step 5: Season and Chill: Season the salad with salt and pepper to taste. For optimal flavor, cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Step 6: Add Optional Ingredients and Serve: Just before serving, stir in cooked bacon bits if desired. Serve chilled and enjoy. Optional Tips: For a lighter salad, substitute Greek yogurt for some of the mayonnaise. A pinch of sugar can be added to the dressing to enhance the sweetness of the peas. For a spicier kick, consider adding a dash of hot sauce or a pinch of red pepper flakes.
Notes
Variations
The standard pea salad recipe with eggs allows for numerous adaptations to suit individual preferences and dietary needs.
- Ingredient Swaps: Consider substituting Greek yogurt for some or all of the mayonnaise to reduce fat content. Additions like crumbled feta cheese, sunflower seeds, or chopped dill pickles can introduce new flavors and textures.
- Regional Twists: Southern variations often include a touch of sweetness from a small amount of sugar or a splash of pickle juice. Midwestern adaptations might incorporate shredded cheddar cheese or diced ham.
- Dietary Adjustments: For a dairy-free version, use vegan mayonnaise and ensure all other ingredients are dairy-free. To make it vegetarian, omit bacon or any other meat products.
Serving Suggestions
Pea salad with eggs functions as a versatile accompaniment suitable for various occasions. It complements grilled meats, sandwiches, and veggie burgers. It serves well as a light lunch option or a side dish at picnics, potlucks, and barbecues. Presentation can be enhanced by serving in a chilled bowl or garnishing with fresh herbs.
Storage Tips
To maintain freshness, pea salad with eggs should be stored in an airtight container in the refrigerator. Properly stored, it can last for up to 3 days. It is recommended to stir the salad before serving, as the dressing may separate slightly during storage. Due to the mayonnaise content, it is not recommended to freeze this salad.
Frequently Asked Questions
- Question 1: Can fresh peas be used instead of frozen?
Yes, fresh peas can be used. Blanch them briefly in boiling water for 1-2 minutes to enhance their sweetness and tenderness, then immediately transfer them to an ice bath to stop the cooking process. - Question 2: How can the salad be prevented from becoming watery?
Ensure that the peas are thoroughly drained after thawing or blanching. Excess water dilutes the dressing and affects the salad’s consistency. - Question 3: Is it possible to prepare the salad ahead of time?
Yes, the salad can be prepared a day in advance. This allows the flavors to meld, resulting in a more cohesive taste. Add any crisp ingredients, such as bacon or celery, just before serving to prevent them from becoming soggy. - Question 4: What is the best way to hard-boil eggs for this salad?
Place eggs in a saucepan, cover with cold water, bring to a boil, then remove from heat, cover, and let sit for 10 minutes. This method typically yields perfectly cooked, creamy yolks without a green ring.