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Southern Pea Salad with Egg

A delightful medley of flavors and textures, this Southern Pea Salad with Egg combines the creaminess of eggs with the crispness of peas, making it a versatile side or light meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad
Cuisine: Southern
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups frozen peas thawed
  • 3 hard-boiled eggs chopped
  • 1/2 cup diced red onion
  • 1/2 cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sugar
  • Salt and pepper to taste

Equipment

  • Mixing bowl
  • Cooking pot
  • Colander
  • Cutting board
  • Sharp knife
  • Spoon for mixing

Method
 

  1. Boil the eggs in a pot of water for 9-12 minutes until fully cooked.
  2. Thaw the frozen peas by placing them in a colander and running cold water over them.
  3. Dice the red onion finely.
  4. In a mixing bowl, combine mayonnaise, apple cider vinegar, and sugar.
  5. Add the thawed peas, chopped eggs, and diced onion to the mixing bowl and gently fold together.
  6. Season with salt and pepper to taste.
  7. Cover the salad and refrigerate for at least 30 minutes to chill.
  8. Serve the salad cold as a side or light meal.

Notes

For extra flavor, add a sprinkle of smoked paprika before serving. Adjust seasoning to your taste, and serve alongside grilled meats or as part of a picnic spread.