Egg Salad with Peas

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I grew up Cajun eating a carb heavy diet.  We had rice with almost every meal and often potato salad served along with rice.  It's no wonder that I love mayonnaise based salads-chicken salad, shrimp salad, tuna salad and especially potato salad.  Potato salad was always served with gumbo but also as a barbecue side and it's great with baked ham.  

I've thought about substitutions for poataoes in this salad.  Most cooks these days would lean toward cauliflower and I do like riced cauliflower as a dinner side--NEVER in gumbo!  However, cauliflower does not do the trick for this salad. 

One day I remembered an old brunch salad recipe using ranch dressing as the base:  Pea Salad.  This salad used thawed frozen peas with ranch dressing and cashews and it was delicious.  


This got me thinking, would peas be a good sub for potatoes?  Visually, absolutely not.  Anyone opposed to "green things" would surely never try it.  Here's the thing, though.  I love peas!  I put them in green salads, fried rice, pasta salad and Italian pasta dishes.  So why not try them in a mock potato salad.  The visual of this salad is much more alluring to my artistic sense with the vivid green of the peas and the yellow the boiled eggs.  I basically used the same recipe that I use for potato salad and substitute peas.  It's not really a mock potato salad but it is a great substitute and may become your new favorite!  So run to the store and stock up on frozen peas so you can whip this up at a moments notice!

Here's my Egg Salad with Peas:


Egg Salad with Peas

3-4 hard boiled eggs, sliced
1 1/2 cups frozen peas, thawed and drained
1/4 cup diced celery
1or 2 green onions, sliced
1/3 cup mayonnaise 
Salt and pepper to taste

Add all ingredients to a bowl and stir.
Enjoy!

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