I made some Pea Salad from all those hard boiled eggs I’ve been playing with. If there is a dish that tastes like summer to me, this just might be it.
Y’all, I have a confession to make. Under normal circumstances, I just can’t follow a recipe exactly as it’s written. I just can’t! But occassionally, I find something that is just too perfect to mess with.
Paula Dean’s pea salad is just that — perfect. But I messed with it anyway.
We had ours with a lovely leftover grilled porkchop (almost as good as bacon). Otherwise, I would be tempted to add about 1/2 a cup of crispy crumbled bacon to the dish. But oooooohhhh… mmmm…. yum!
Peas are good for you!
According to nutritiondata, peas are “very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Protein, Vitamin A, Niacin, Vitamin B6, Folate, Phosphorus and Copper, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Thiamin and Manganese.” They are incredibly low on the glycimic index. They may be a little high in carbohydrates, but they have a surprising amount of (incomplete) protein and fiber. A cup of peas has only 117 calories and is VERY filling. That’s guilt free eating to me!
If peas don’t float your boat, you can check out some other recipes that I’ve shared:
How to make Paula’s Pea Salad Recipe
Note: this recipe is family sized. If you need pea salad for a crowd, I’ve updated the quantities in this post.
Start with about 2 cups of English peas. Paula recommended LeSeur canned peas, and she’s right. That brand is the best of the canned peas that I’ve ever found.
I messed with her recipe. I used some frozen baby peas. I think frozen peas are tastier and have better texture than canned. If you’re making this to take to a potluck or picnic, you can just use frozen peas without thawing them (just like I do for that yummy corn basil tomato salad).
Add 1/4 cup diced onions. You want little tiny bites that will evenly distribute across the salad, so take your time cutting up the onion.
Make sure you chop that onion up real fine y’all.
Then add 2 hard boiled eggs, chopped. If you are looking for an excuse to eat pea salad, think of all the protein this adds! If you need help peeling hard boiled eggs, you can check out these awesome tips my mother in law shared. (yes, I did just go there. again.)
Then it’s time for freshly ground black pepper (about 1/2 a teaspoon for me, but who knows what works for you… start small, you can always add more once you plate this salad).
and (of course) salt. I think this was kosher salt, but I pulled it out of a mason jar so there’s no way to know.
Then, add the pimentos. I used a well-drained tiny jar’s worth. If you want to make this salad on a tight budget, try using a tablespoon of diced red bell pepper that you soften in the microwave, or a tiny amount out of a jar of roasted red bell peppers. The red color of the pimentos really made this dish feel special, but you could leave it out if they bug you.
Add 2-3 tablespoons of real mayonnaise. It’s not a huge amount of fat — this makes two or three servings and it is sooooo worth it!
Then stir it all up and let it sit in your refrigerator until you can’t stand it any longer. Ours sat for about 2 hours and it was worth the wait. The raw onion got softer and milder as it sat there mingling with the peas and mayo.
Pea Salad was a party in my mouth!
Mmmmmm. Must make more pea salad soon… mmmm…
Y’all, make this salad. Add some crunchy bacon if you can. But make it and enjoy every last bite. It was fabulous.
Here’s a link to Paula’s Pea Salad version. And here’s a written recipe:
(for a version of this recipe that serves 12 check out this post on pea salad for a crowd)
- 1 (15-ounce) can very young early peas (Lesueur or frozen)
- ¼ cup finely chopped onions
- 2 hard boiled eggs, chopped
- Salt and freshly ground pepper
- 2 to 3 tablespoons mayonnaise
- Chopped pimento, optional
- 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.