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Creamed peas are the side dish you never knew you were missing! With a creamy lemony yogurt dressing, they’re exactly what you need on your Easter table. Plus, the leftovers may be even better the next day!
Why I Love This Creamed Peas Recipe
When it comes to Easter, there’s no shortage of ham recipes or potato dishes. But when you want something that’s bright and fresh, you typically default to a salad, or at least that’s what happens in my house. This creamed peas recipe takes what would normally be a pretty standard side dish (warmed peas with butter, salt, and black pepper) and elevates it to something super delicious!
Growing up, my mom would traditionally make this side dish using a mixture of water and flour or cornstarch. The peas would cook in this white sauce, but the result was something that was pretty bland. For my updated version, I’ve turned up the fresh component by adding Greek yogurt, lemon zest, shallot, and tarragon for a side dish that has tons of flavor, all while elevating the inherent sweetness of the peas.
The creamed peas can be served warm or cold, which is what is so great about them! So whether they’re the perfect Easter side dish or just a recipe you make for a weeknight, you’ll love how easy and flavorful they are!
This recipe originally appeared in my cookbook, There’s Always Room at the Table, which was published on March 4, 2025.
More Easter Recipes
- Lemon ricotta mashed potatoes
- Citrus glazed pork roast
- Herb and vinaigrette peas
- Simple fruit tart
- Monkey bread
- Easter morning cinnamon rolls
- Orange chipotle glazed ham
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Creamed Peas
Ingredients
- 1 tbsp olive oil
- ⅓ cup minced shallot
- 3 cups frozen peas
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 3 tbsp heavy cream
- ¼ cup plain Greek yogurt
- 2 tbsp grated lemon zest
- 1 tbsp minced fresh tarragon
Instructions
- In a 4-quart saucepan, heat the olive oil over medium heat. Once hot, add the shallot and sauté until soft and translucent, 4-5 minutes.1 tbsp olive oil, ⅓ cup minced shallot
- Add the peas, salt, and black pepper and sauté until the peas are warmed through, 2-3 minutes.3 cups frozen peas, 1 tsp kosher salt, ½ tsp freshly ground black pepper
- Add the heavy cream, bring to a simmer, and cook until the cream is reduced by half, 1-2 minutes. Remove the pan from the heat and add the Greek yogurt, lemon zest, and tarragon. Stir to combine and serve immediately.3 tbsp heavy cream, ¼ cup plain Greek yogurt, 2 tbsp grated lemon zest, 1 tbsp minced fresh tarragon
