Egg Salad
"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."
photo by *Parsley*
- Ready In:
- 10mins
- Ingredients:
- 6
- Serves:
-
8
ingredients
- 8 hard-boiled eggs, chopped
- 1 large onion, finely minced
- 1⁄2 cup green peas (canned or fresh)
- salt and pepper
- 3 tablespoons mayonnaise, to bind
- 1⁄4 teaspoon dill weed (optional)
directions
- Combine eggs, onions and peas in a bowl.
- Add mayonnaise, salt and pepper, dill.
- Cover and refrigerate until well-chilled.
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Reviews
-
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. -
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.
RECIPE SUBMITTED BY
Stella Mae
United States
There I am sitting in front of the computer, one of my favorite spots in the house. When I'm not at the computer, I enjoy cooking and entertaining.
See my icon? It is an old Royal typewriter. My father had one just like it that he gave me when I was in college. It had one key that stuck, but I typed all my term papers on that old thing. Whenever I see that icon I remember those happy days.
