Prep 10 mins
Cook 5 mins
I have had this many times over the years at family reunions and church meals. Paula Deen even has the recipe on her site on FoodTV. Can be doubled or tripled. Simple to make, easier to love!!! Edited to add: I have now tried this with frozen peas as recommended by the reviewers! Frozen peas are the way to go. It has better flavor and texture! But again, use whatever is your preference!
- 1 (15 ounce) canvery young early garden peas
- 1⁄4 cup onion
- 2 eggs, boiled
- 2 -3 tablespoons mayonnaise
- salt, to taste
- pepper, to taste
- pimiento, chopped (optional)
- Drain the peas.
- Boil the eggs and chop.
- Chop the onion.
- Combine all the ingredients in a bowl.
- Season with salt and pepper to taste.
- Add pimento if desired.
I love this! I am a green pea lover and this salad just hits the spot! I used only 1 hard boiled egg and about 1 1/2 TBS mayonnaise which was perfect for my taste. I will definitely make this over again and again, Bobtail, for a light and quick snack or lunch! Thanks for sharing : )
We always use frozen peas defrosted. I add more onion, Bac-O's and diced sharp cheddar in mine. THIS IS FANTASTIC and SIMPLE!!
Just finished making my hubby's family's version of this salad. It is identical to this recipe (but no pimentos). I used a one pound bag of partially thawed frozen baby peas this time. Serving this for our 4th of July cookout!