Salade de petits pois à l’ancienne avec mayonnaise et œufs

Ingrédients

• 4 cups Frozen Green Peas
• 1 cup Mayonnaise
• 4 whole Hard-Boiled Eggs
• 1 cup Sharp Cheddar Cheese
• 0.5 whole Red Onion
• 2 stalk Celery
• 0.25 cup Sweet Pickle Relish
• 1 tbsp Dijon Mustard
• 1 tbsp Apple Cider Vinegar
• 1 tsp Granulated Sugar
• 0.5 tsp Salt
• 0.5 tsp Black Pepper
• 2 tbsp Fresh Dill

Préparation

1. 1

   Thaw and Prepare the Vegetables: Thaw the 4 cups Frozen Green Peas completely under cool running water or in the refrigerator overnight. Drain well and pat dry with a clean towel—any excess moisture will thin out your dressing. This step ensures the peas stay bright green and crisp. Finely dice the 0.5 whole Red Onion until you have about ½ cup of small, even pieces. For the 2 stalk Celery, remove any strings and dice into ¼-inch pieces. The uniform size creates consistent texture in every bite.

2. 2

   Chop the Eggs and Cheese: Peel and chop the 4 whole Hard-Boiled Eggs into ¼-inch pieces. I prefer a slightly chunky chop so you get distinct egg texture rather than it disappearing into the salad. The yolks should be fully set but still creamy. Cube the 1 cup Sharp Cheddar Cheese into small, even pieces. Sharp cheddar adds a tangy bite that balances the sweetness in the dressing. Use orange or white cheddar—both work beautifully, though orange adds a pop of color.

3. 3

   Whisk Together the Creamy Dressing: In a large bowl, combine the 1 cup Mayonnaise, 0.25 cup Sweet Pickle Relish (drained to prevent a watery dressing), 1 tbsp Dijon Mustard, 1 tbsp Apple Cider Vinegar, 1 tsp Granulated Sugar, 0.5 tsp Salt, and 0.5 tsp Black Pepper. Whisk until smooth and fully incorporated. The sugar might seem unusual, but it balances the acidity from the vinegar and mustard. Taste and adjust seasoning if needed—remember the cheese and pickle relish are salty, so go easy on extra salt.

4. 4

   Combine All Ingredients: Add the thawed peas, diced red onion, diced celery, chopped eggs, and cubed sharp cheddar cheese to the bowl with the dressing. Gently fold everything together until evenly coated. The peas should glisten with dressing but not swim in it. Stir in the 2 tbsp Fresh Dill. Fresh dill adds a bright, grassy note that cuts through the richness of the mayonnaise. If you're using dried dill, reduce the amount to 2 teaspoons to avoid overpowering the salad.

5. 5

   Chill and Let Flavors Meld: Cover the bowl and refrigerate for at least 1 hour (I prefer 2 hours for maximum flavor development). This chilling time allows the ingredients to absorb the dressing and the flavors to marry together. Give the salad a quick stir before serving. You'll notice the dressing thickens slightly as it chills, coating every ingredient perfectly. Serve in a chilled bowl for the most refreshing experience at your next potluck.