When I was a little girl, my mom loved to make this salad. She served it often with brown gravy and smothered vegetables. This was always her contribution for Sunday dinners at Grandma’s, family reunions or church gatherings. I remember everyone asking for her recipe, and she modestly saying, “Oh, it’s just too easy”. And it is, but the simplicity of her recipe is genius: only three ingredients gives this salad a remarkable flavor.
It is even easier when you have a dozen leftover Easter eggs in the fridge. It can be a great side to anything grilled, Cajun rice and gravy, between two pieces of bread for a sandwich or just all by itself the way my son, Jack likes it. Just add mayo and peas to your eggs, sprinkle on a little salt and you will have a simply delicious little salad. Thanks, Mom.
To boil the perfect eggs, fill a large pot with enough water to cover the eggs by 1/2 inch. Use a pot large enough so eggs will not be stacked. Bring the water to a boil and add the eggs. Make sure the water is still boiling after all eggs have been submerged. Cover the pot and remove from heat. Let the eggs sit for 15-20 minutes, a little longer for brown eggs.
- 12 eggs, soft boiled
- ½ cup of mayonnaise
- 1 cup of frozen sweet peas
- celery salt, sprinkle to your taste
- Chop boiled eggs in a medium bowl.
- Boil eggs
- In a medium bowl, chop into small pieces
- Add ½ cup mayonnaise. Stir until blended.
- Add 1 cup frozen sweet peas, prepare according to package
- Stir until blended.
- Seasoning with celery salt. I sprinkle, then taste. Sprinkle, and then taste again. I continue until it is just slightly seasoned.