Total Time
10mins
Prep 10 mins
Cook 0 mins

Easy to make childhood favorite that can be eaten as a side dish or in a sandwich. Good enough to serve in lettuce cups at a luncheon, too -- top with cherry tomato halves or slices of stuffed olives.

Ingredients Nutrition

Directions

  1. Combine eggs, onions and peas in a bowl.
  2. Add mayonnaise, salt and pepper, dill.
  3. Cover and refrigerate until well-chilled.

Reviews

(3)
Most Helpful

I enjoyed this egg salad, it was different with the peas. I used frozen peas, letting them thaw. I did add a little more mayonaise, to taste. Thank you for a nice egg salad. I served this on toast, with a sweet pickle.

Sharon123 June 24, 2003

I never had egg salad w/ peas in it before, and I really liked it! The kids had it in sandwiches and liked it, too (good way to sneak a little veggies in the sandwich). I used frozen petite peas (thawed), and I also used the optional dill weed....and a dash of salt and pepper. I'll make this again; thanx for sharing the recipe.

*Parsley* December 22, 2005

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