Home > Recipes > Green Pea Egg Salad

March 2020 | Recipes

A new take on an old classic.

Makes 4 portions (1/2 cup or 125ml each)


Mayonnaise      2 ½ tbsp. (40ml)

Dijon mustard     ½ tsp (3ml)

White vinegar     ½ tsp (3ml)

Black pepper   1/8 tsp (pinch)

Green peas, frozen, thawed    2 cups (500ml)

Onion, finely chopped    ½ medium

Egg, hard boiled, chopped   1 large

Parsley, fresh, chopped    1 ½ tsp (8ml)


1. Boil egg in a small pot of water, about 10 minutes. Cool, peel and chop. Set aside.

2. In a small bowl, mix together mayonnaise, mustard, vinegar and pepper to make the dressing.

3. In another bowl, combine peas, onion, and cooked egg. Add the dressing and mix well.

4. Garnish with parsley. Refrigerate until ready to serve.

Nutrition Facts (per serving)

Calories: 149kcal

Protein: 5.8g

Carbohydrate: 12.9g

Fibre: 3.5g

Potassium: 162mg

Phosphorus: 91mg

Sodium: 159mg

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