My grandma’s summer pea salad with dill! This chilled salad is only 6-7 ingredients and so easy to throw together for potlucks or family gatherings. Especially quick if you already have hard-boiled eggs. Vegetarian and 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 make a big batch of the eggs and use some for this and some for deviled egg pasta salad. You’ll be the party favorite!
Otherwise, step 1 for the pea salad is to make hard boiled eggs.
Next step, rinse and dump frozen peas in a bowl. (Note: You can also use the equivalent amount of canned peas – though the flavor will not be as great.)
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 for this pea salad is that she must use a lot more mayonnaise than I realized. 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!
Follow your heart.
More of grandma’s recipes:
- 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, (you may want more, to taste, depending on desired consistency)
- 2 teaspoons dried dill (can add more to taste if you really like dill, like my grandma!)
- shredded cheese (optional), see notes
- Rinse the peas and place in a large bowl. Add chopped celery and onion, and sliced eggs. Toss together.
- 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 (or overnight). Serve chilled.
*Prep time doesn't include chill time and assumes you already have hard boiled eggs - add 15 minutes to the prep time if you need to boil the eggs.
**My grandma told me after she sent me the recipe, that she often adds a handful or two (lets say 1/2 cup) of shredded cheese as well. Sharp cheddar is a good addition. It still tastes great without it, but it adds that extra special grandma touch.
Amount Per Serving: Calories: 240Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 141mgSodium: 186mgCarbohydrates: 13gFiber: 4gSugar: 5gProtein: 11g
Nutrition information is calculated automatically by an online tool at Nutritionix. It is not always accurate. Please use your own tools to check if you rely on this information.