Pea Salad

By Kaleb WyseLast modified on Feb 28, 2026

5 from 1 vote

Since we're looking for the lightest flavors during the spring, peas are such a great springtime vegetable with which to cook! In this spring salad, their slight sweetness is paired with creamy sour cream and mayonnaise as well as hardboiled egg. The "salad" that results is perfectly balanced and altogether spring!

Prep Time 10

Cook Time 20

Total Time 30

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Kaleb Wyse wearing a black shirt standing in front of a taupe background.

Why I Love Pea Salad

Salads have taken a wonderful new spot lately in many kitchens: center stage. Those old, lackluster, and mundane iceberg lettuce salads are out, and so many options have sprung up to choose from. Growing up, I recall always being fascinated with salads at potlucks and various events, primarily for the fact that there are endless possibilities with salads and so many ingredients to throw together for a unique and refreshing dish.

What is more refreshing and oh-so-spring than wonderful peas? This pea salad is light and scrumptious: a perfect addition to any meal.

Place your homemade spring salad in a glass dish to display the bright, seasonal colors. Watch as this dish quickly disappears as friends and family enjoy the tastes of the season.

Metal strainer filled with brightly colored peas with sunlight hitting the top

Mixing bowl filled with peas being mixed with sour cream and mayonnaise along with hardboiled eggs

Dark gray mortar and pestle with pepper being crushed in base — I love to crush my own pepper for this recipe. It’s a bit more rustic, resulting in larger pieces.

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Pea Salad

By Kaleb

5 from 1 vote

Prep: 10

Cook: 20

Total: 30

Servings: servings

Square glass dish sitting on marble countertop filled with spring salad made from peas and eggs and topped with peanuts and cheese

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Ingredients

Instructions

If using fresh peas, make sure to blanch them. Personally, I use my home-grown peas that have been blanched and frozen. You may also use store-purchased frozen peas. Thaw and let drain well.
2 pints peas
Cut the hardboiled eggs to any consistency desired and place them in the bowl with the peas. To hard boil eggs, cover the desired number of eggs with water and bring to a boil. Then simmer and leave with the lid on the kettle for 20 minutes.
4 hard-boiled eggs
Add sour cream and mayonnaise. If you want more or less dressing, the salad can easily be altered to your preference. If you want an even healthier version, try substituting the mayonnaise with a low fat Greek yogurt.
½ cup sour cream, ½ cup mayonnaise
Add freshly cracked pepper. I like to crack my pepper in a mortar with a pestle, giving a more rugged and course consistency to the pepper.
¼ tsp freshly ground black pepper
Throw in the scallions, cheese, and peanuts.
4 scallions, small cheese cubes, peanuts