When I think of summer food I think of iced tea, watermelon, grilling, and fresh salads like this Summertime Pea Salad. My husband is a big fan of green peas so I thought this would be a great recipe to take to his work EOD Family Day for the potluck lunch last week and to feature on the blog today for Father’s Day.
Ava waking up her Daddy this morning, on their first Father’s Day.
Here are some fun pics from the EOD Family Day at Ashton’s work last week. Me in the bomb suit with baby Ava and then a family pic in our matching shirts: The Hoodlums with Lil’ Hood! Haha!
- 24 oz frozen peas
- 1/2 large, sweet Vidalia onion, diced (or red onion for more “bite”)
- 1/2 cup small sweet peppers, diced (can substitute red bell pepper)
- 4 boiled eggs, diced
- 3-4 tablespoons honey mustard (I like Ken’s)
- 1/3-1/2 cup mayo
- salt/cracked black pepper, to taste
*My mom’s version of this recipe uses Ken’s Sweet Vidalia Onion
dressing instead of mayo and honey mustard.
- Defrost peas in the fridge then add chilled peas to a large bowl.
- Mix in onions and peppers.
- Gently stir in eggs.
- Add mayo, honey mustard, salt, and black pepper.
- Taste and add more mayo and honey mustard if you want it sweeter and/or creamier.
- Store in the fridge until ready to serve.
Boil eggs then cool down in an ice water bath then dice (I use an egg slicer).
How do you boil eggs? I add mine to a pot of water, then bring to a boil. Boil rapidly for 12 minutes then drain and cool in an ice water bath. To peel, crack the shell on the counter, then run under cool water and the shells should just slip off!
Two different ways to add flavor and crunch to the peas.
I like sweet mini peppers and yellow onions but
you can also use red onions and red bell pepper instead.
Add defrosted peas to a large bowl.
Add all your mix ins: onions, peppers, and eggs.
Now mix in honey mustard, mayo, and salt and pepper. Be sure to taste and see if you want to add more mayo (for more creamy texture) and honey mustard (for more tangy sweetness).
Or you can try my Mom’s way: add Ken’s Sweet Vidalia Onion dressing
instead of mayo and honey mustard.