This Egg Salad with Peas is a super tasty upgrade to a beloved classic. Delicious served straight from the bowl or on your favorite bread, this creamy egg salad comes together super quickly.

Adding peas to egg salad is such a simple trick, you'll wonder why you haven't always made it this way.

It's the same creamy, comforting egg salad you know, but with little bursts of sweetness from the peas and freshness from dill and chives.

The peas also give it a lovely pop of green, which makes it look as good as it tastes. It comes together in minutes - just boil the eggs, chop a few things and stir it all in one bowl.

It's great for potlucks, lunchboxes, picnics or piled on toast for a quick dinner. I've also been known to eat it straight from the bowl with crackers!

Why you'll love this egg salad with peas

Budget-friendly and a great way to use up leftover eggs. We always make some right after Easter.
Stays fresh in the fridge for days, so it's ideal for make-ahead lunches.
You can easily scale it up to feed a crowd or half it for a smaller batch.

What you'll need

Eggs - Use eggs that are a few days old if you can, as they peel more easily. See the section below for tips on boiling the perfect eggs for this salad.

Red onion - Adds a bit of sharpness and crunch. Dice it finely so it blends in without overpowering the salad.

Peas - Frozen peas are best in this salad. Thaw them gently under cold water then drain them well before adding to the salad.

Mayonnaise - Full-fat mayo gives the creamiest texture. You can use light mayo, but the salad won't be quite as rich.

Dijon mustard - For a bit of subtle tanginess

Chives & fresh dill - The herbs make this salad taste fresh and bright. You can also use parsley if you like.

Lemon juice - Just a splash to lift the flavours and keep the pea egg salad from tasting too heavy.

How to make the perfect hard-boiled eggs

Place the eggs in a saucepan in a single layer and cover with cold water by about 2-3 cm / 1 inch.
Bring to a gentle boil over medium heat.
Once boiling, reduce heat slightly and cook for 9-10 minutes for fully set yolks.
Drain immediately and transfer eggs to a bowl of ice water. Let them cool for at least 5 minutes before peeling. The ice bath stops the cooking and makes the shells release more easily.

Pro tip

Peel the eggs under running water; the water slips between the shell and the egg, making peeling quicker and cleaner.

How to make egg and pea salad

Chop the eggs and add them to a medium mixing bowl.

Add the read onion, frozen peas, mayo, Dijon mustard, chives, fresh dill, salt, black pepper and lemon juice.

Stir everything together until well combined. Taste and adjust the seasoning to taste.

Serve straight from the bowl or in a sandwich or wrap.

Substitutions and variations

Use shallots or spring onions instead of red onion for a milder flavour.
Add some diced celery for extra crunch.
Stir in chopped pickles or capers for a tangy bite.
Mix in a little curry powder for a curried egg salad.
Replace mayonnaise with Greek yoghurt for a lighter version.

Helpful tips for the best green pea and egg salad

Let the eggs cool completely before mixing so the mayo doesn't go runny.
Thaw the peas under cold water, then drain well so they stay sweet and firm.
Fold everything together gently so the eggs stay chunky and the peas don't split (unless you want to).

Leftovers and storage

Keep the salad in an airtight container in the fridge for up to 3 days.
Give it a gentle stir before serving, as it can loosen slightly as it sits.
This pea salad with egg is best served cold or at room temperature.

More easy cozy recipes

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Egg Salad with Peas