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!
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.
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.
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.
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.