When I first shared my pea salad recipe in the summer of 2012, I shared a recipe that makes two servings. It’s perfect for everyday family life. It doesn’t leave leftovers – yay!
But for holiday gatherings and crowd pleasing picnic or barbecue buffets, I need to scale the recipe up.
Since my pea salad tends to be a popular item on Pinterest around the holidays, I thought I’d share the scaled up quantities for the best pea salad ever.
(for more photos and the original recipe, check out this post on the best pea salad ever)
Pea Salad for a Crowd
This should serve 12:
- 6 (15-ounce) can very young early peas (Lesueur or 3 to 4 small bags frozen)
- 2 finely chopped onions (you need about 1 and a half cups)
- 12 hard boiled eggs, chopped
- Salt and freshly ground pepper (start with 1 tablespoon of each and season to taste)
- ⅔ cup mayonnaise (start there, add more as needed to coat)
- Chopped pimento, optional (4 to 6 small jars) or 1 jar roasted red peppers chopped
- In a colander, drain the peas very well.
- Place drained peas in a medium bowl.
- Add the onions, chopped eggs, and mayonnaise,
- Add pimento if using.
- Season to taste with salt and pepper.
- Toss to combine and coat peas with mayo goodness.
- 3 cans peas (2 small bags)
- 1 small onion (about 3/4 cup of diced onion)
- 6 hardboiled eggs
- salt and peper (start with 1/2 teaspoon of each and season to taste)
- 1/4 to 1/3 cup mayo (start with less, add more until it coats everything)
- 2 to 3 small jars on pimentos (depends on how much you like pimentos. it’s mostly for the color)
Pin it so you don’t forget it:
And if you’re stressed about being the hostess at the party, try my M&M trick. It seriously works!
Have a great feast! Enjoy every minute of your party or gathering.