Ingredients Equipment Instructions Nutrition

Egg salad with peas is a unique twist on a classic dish that’s absolutely delicious and perfect for Spring! The crisp, sweet peas combined with the richness of the egg yolks and a zippy Dijon dressing are perfection – and don’t skip the crispy shallots. They’re addictive!

This is perfect in the Spring when fresh peas are at their peak, but if you’re like us and love peas, it will be on regular rotation. This recipe works beautifully for a quick lunch, a side dish, or weekly meal prep. Hosting an Easter brunch? This salad should be on the menu!

It’s high in protein and fiber, making it a healthy, well-balanced meal, and if you love egg salad as much as we do, you will love this dill pickle egg salad. If you don’t love mayonnaise, this mayo-free version is delish!

We have a bit of an obsession with egg salad around here, so I’m always brainstorming ways to jazz it up. Spring is here, and it’s my favorite produce season. I can’t get enough fresh green peas, asparagus, scallions, and leafy greens. Egg salad with peas is the spring recipe you never knew you needed. The crispy fried shallots on top are optional but recommended!

Related: Sour Cream Egg Salad Recipe

Egg Salad With Peas

Egg salad is the perfect meal. It’s fast, high in protein, nutrient-dense, and offers endless flavor and serving variations. It’s perfect for quick, healthy lunches, on-the-go meals, picnics, summer BBQs, and easy weeknight dinners. Make a double batch of this egg salad with peas to enjoy all week!

As part of my weekly food prep, I make a dozen hard-boiled eggs. They’re perfect as an easy high-protein snack and for making quick egg salad recipes throughout the week.

Tip. When cooking hard-boiled eggs, use the oldest eggs in your refrigerator. I’ve tried every method imaginable for making hard-boiled eggs, and using older eggs consistently yields easy-to-peel eggs. Fresh eggs are harder to peel because they’re more acidic and have less air inside, which makes the membrane stick tightly to the egg white.

Noteworthy Ingredients

As always, you can find a complete list of ingredients and exact measurements below.

Hard-boiled eggs. Use your favorite method to make them and cool completely.
Frozen peas. Frozen peas are always in my freezer. They’re incredibly nutritious and a good source of protein and fiber. Canned peas will not work here. They’re mushy and won’t deliver the same texture or pop of sweetness. Fresh peas would also work.
I start with my regular base of equal parts mayonnaise and Greek yogurt. and add a touch of Dijon. The sauce is rich but not heavy, with a bit of zippiness from the mustard.
Shallots. A small amount of finely diced raw shallots goes into the dressing, and I use the rest to make crispy shallots for garnish. (recipe below)
Lemon juice. A little acid is your secret weapon for brightening up just about any recipe, especially one that’s rich and fatty, like egg salad.
Dried thyme. This adds a subtle layer of warm, earthy flavor. A little goes a long way, so trust me when I say you only need an eighth of a teaspoon!

I LOVE thyme, especially with peas, but dried thyme has a distinct (and strong) flavor, so a little goes a long way. If you’re unsure about adding it, I suggest starting with tiny amounts. You could also swap it for your favorite fresh herb, like dill or parsley.

Egg Salad With Peas – Step By Step

I like to make the sauce first so the flavors have a few minutes to come together while I work on other things. Add the mayonnaise, yogurt, minced shallot, lemon juice, and Dijon mustard to the bowl. Mix well to combine the sauce ingredients evenly.
Defrost the peas by placing them in a small strainer and running hot water over them for about 2 minutes or until thawed but still cold.
Peel the eggs and chop them as desired. Sometimes I prefer it chunky, and sometimes I match the size of other ingredients, so I chopped them into small pea-sized pieces.

When the eggs are chopped, and the peas are thawed, add them to the sauce.
Gently stir the egg salad until the eggs and peas are evenly coated with the sauce. I like to use a spatula when I do this so the eggs don’t break up as much.
Taste and adjust the salt, pepper, and lemon to your liking and enjoy!

The fried shallots on top are optional but highly recommended. They add a delightful, oniony crunch, but hold off on adding them until you’re ready to eat so they stay crispy. Here’s how to make them:

1. Thinly slice shallots into even rounds, then pat them completely dry to prevent splattering.
2. Heat about ½ inch of neutral oil in a pan over medium heat.
3. Add the shallots in a single layer and cook until they turn light golden brown, stirring often.
(Keep a close eye on them—they can go from perfect to burnt quickly)
4. Use a slotted spoon to transfer to a paper towel-lined plate and sprinkle lightly with salt.
They’ll continue to crisp as they cool.

Store in the fridge for up to three days. I add a paper towel to the container to absorb any moisture, and mine stay crispy.

Tips & Variations

Doing veggie prep in advance is a huge time-saver and helps you pull together quick, easy meals like this all week. This egg salad with peas came together in less than 15 minutes. As part of my weekly food prep, I boil eggs, slice scallions, dice onions, shred carrots, etc.
Speaking of hard-boiled eggs, you want them hard-boiled. Jammy eggs are delicious, but they don’t work in egg salad. Overcooked eggs can also be problematic, as the yolks can become very dry and develop a sulfur-like smell. I boil large eggs for exactly 10 minutes, then get them right into an ice bath for 10 minutes before peeling them.
If I had a quarter for every comment or message about salt, I’d have a lot of quarters. Everyone’s palate is different, so I always err on the side of caution when writing my recipes. Some of my readers might be like my husband, who doesn’t like salt, while others may love salt like me. It’s easy enough to taste the dish once it’s done and add more salt.

Recommended For This Recipe

I love dried thyme! It has a warm, earthy, slightly minty flavor. It adds depth to soups, roasted meats, vegetables, marinades, and simple savory dishes – like this egg salad. It’s that little special something in the backround that your guests will ask about!

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Serving Suggestions

You can serve this right away, and it’s delicious, but I think it tastes even better after 30 minutes in the fridge. The flavors have a chance to develop, and it tastes noticeably better.

Scoop it up with crackers or chips and eat it as an egg salad dip. (my favorite)
To keep it low-carb, you can do the lettuce cups or your favorite low-carb bread or cracker.
Make an open-face sandwich with a thick slice of lightly toasted sourdough. Delish!
Make an egg salad bar! This is such an excellent option for brunch, and you’ll get the most compliments! Fill three or four serving bowls with different types of egg salad, and serve them with a variety of crackers, rolls, sliced sourdough bread, and chips. For the sandwiches, I like to have green leaf lettuce, thinly sliced red onion, and tomato slices available. To jazz it up even more, you can place condiments like capers, olives, scallions, and hot sauce around the table. This is such a fun and unique thing to do at a brunch or gathering.

If you try my egg salad with peas, I’d love it if you would leave a comment below!

Egg Salad With Peas | Simple Spring Recipe

Egg salad with peas is a unique twist on a classic recipe. Perfect for a quick lunches, weekly meal prep, or brunch, it's creamy, healthy, and packed with flavor!