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!
Servings 2
Calories 210kcal
Ingredients
- 3 hard-boiled eggs
- 1/2 cup frozen peas thawed
- 1/2 shallot minced
- 1 tablespoon mayonnaise
- 2 tablespoons Greek yogurt
- 2 teaspoons lemon juice
- 1 teaspoon Dijon mustard
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon dried thyme
- Optional garnish: fried shallots
Instructions
Start with hard-boiled eggs.
- Use your favorite recipe, peel, and cool completely.
For The Sauce
- Add the mayonnaise, yogurt, minced shallot, lemon juice, and Dijon mustard to the bowl and mix well.
For The Salad
- Add the defrosted peas and chopped eggs to the sauce.
- Gently stir until the eggs and peas are evenly coated with the sauce.
- Taste and adjust the salt, pepper, and lemon to your liking and enjoy.
Optional Garnish
- Crispy shallots are a crispy and delicious topping. For instructions, refer to the post.
Nutrition
Calories: 210kcal | Carbohydrates: 8g | Protein: 13g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 283mg | Sodium: 318mg | Potassium: 237mg | Fiber: 2g | Sugar: 4g | Vitamin C: 17mg | Calcium: 70mg | Iron: 2mg