Grandma’s Pea Salad with Dill. This 6 ingredient, chilled salad is always a hit at potlucks or family gatherings. No need to cook or thaw the peas, but includes hard-boiled eggs. Gluten-free.
This is one of those dishes that gets better with time.
Perfect for prep-ahead meals and social events, to give it time for the flavors to meld together.
Especially because you use frozen peas and do NOT have to cook them, it’s best to give this at least a few hours or overnight before you plan to eat it.
Which makes total sense why this is a go-to recipe for my grandma. She likes to have things ready-made for company. And she also LOVES dill.
It’s a commonly requested recipe in my family, especially during summer.
To make things even easier, have hard boiled eggs on hand. Maybe some leftover from this deviled egg pasta salad?
Otherwise, step 1 is make hard boiled eggs.
Next step, rinse and dump frozen peas in a bowl.
Add: chopped onion and celery.
Slice hard boiled eggs and throw ’em on there.
All that’s left is to add mayo and dill to taste, MIX.
One thing I learned while making my grandma’s recipe is that she must use a lot more mayonnaise. Her recipe card simply says “mayo or miracle whip to moisten”, no measurement.
I tried to go small but eventually worked my way up to 5 tablespoons. You may want more, or you may not even want to measure!
Grandma's Pea Salad with dill - this 6 ingredient, chilled salad is always a hit at potlucks or family gatherings. Includes hard-boiled eggs. Gluten-free.
- 16 oz. package frozen peas (no need to thaw or cook)
- 2 ribs celery , chopped
- 1 medium onion , chopped (I used a white onion)
- 4 hard boiled eggs , sliced
- 5 tablespoons mayonnaise (or more to taste), I prefer avocado oil mayo
- 2 teaspoons dill
Rinse peas and place in a large bowl. Add chopped celery and onion, and sliced eggs. Toss.
Add mayonnaise and dill to taste and thoroughly mix to combine. Cover and place in fridge to let flavors mingle for at least a few hours.
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