For menu planning and recipe selection, I am one who is very affected by the temperatures outdoors. Hot and humid temps have me craving cold, little-to-no-cook-time items like the couscous salad, 4-layer pudding dessert, frozen fruit, lemonade slushies or ice cream (roasted raspberry crisp or macaroon ice cream sandwiches). A few weeks back we had cooler temps and I was ready to start making caramel apple cake, Nutella hot chocolate, creamy sausage and tomato pasta, hot pudding cakes or start baking bread daily, just to warm the house. It’s a little weird, I know. But it brings me to the pea salad. This salad, a mix of peas, cheddar cheese, hard-boiled eggs and celery, is the right kind of cool for a hot summer day. Minus the eggs, it requires no cooking at all. MJ and I have been binging on it for the past month, making double batch after double batch. So good!
I can remember the first time my mom encouraged me to try this salad. I pointed out that I didn’t like peas or mayonnaise and having them together didn’t make it better. She persisted and I’m glad she did. I still don’t care for (cooked) peas or mayonnaise but this salad is the exception. I don’t understand it either but the salad is good so I eat it. Try it on your next hot and sweaty day. It will definitely hit the spot.
Ingredients
- 10-oz package frozen peas
- 1/2 cup+ diced cheddar cheese
- 2 hard-boiled eggs, sliced
- 1/4 cup chopped celery
- 2 Tbsp chopped onion
- 1/3 cup mayonnaise
- 1/2 tsp salt
- 1/4 tsp Tabasco sauce
- 1/8 tsp pepper
Instructions
- Mix the peas, cheese, sliced eggs, celery and onion together.
- Combine the mayonnaise, salt, pepper and Tabasco.
- When you are ready to serve, stir the mayonnaise mixture into the pea mix and serve.
- Keep refrigerated.
I sure love peas! And with tobasco sauce in there too. This looks like a salad for me. So glad I came across your blog via Lovely Indeed! You have so much great stuff here! xx. McKenna Lou
Thanks McKenna! The tabasco is amazing!!
My great grandma used to make a similar salad for holidays. The exception, she used velveeta instead of cheddar. I think I will use the cheddar!!
Cheddar or Velveeta, it’s an age-old battle. :) Enjoy!!
I’m definitely making this, but I’m planning on using Sriracha instead of the Tabasco. Can’t wait! Thank you for sharing the recipe!
my sister in law makes a layered salad with peas, and this looks alot easier…question tho…do you cook the peas first?? Thanks
I use frozen peas which I believe are precooked. Does that help?
it does, thanks so much!
I make the Pea Salad & I use the Velveeta. It’s alot creamier.
I thought about using pimentos in it, too.