Delicious Green Pea and Egg Salad: Recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

In the modern world, salads are present in the national cuisines of all countries. And the explanation for this is obvious. Salads often consist of fresh vegetables or fruits. Which means they are very useful. And, more importantly, they are easy to prepare. Chopped vegetables in a salad bowl, seasoned with sauce - and serve. In our age, when housewives come in the evening tired from work, salads become a real salvation.

But how to make it so that the preparation of an appetizer takes a couple of minutes at all? Yes, just include green peas in the recipe! It does not need to be peeled and boiled, like, for example, potatoes, cut like other vegetables. He opened a can of canned food, thawed peas or threw in a handful of fresh ones if it happens in the summer - and you're done. It remains to think what to add to the main ingredient and how to season the dish. In this article you will find a selection of the best green pea salad recipes. We hope they help youeasy and quick to prepare delicious meals.

Universal Salad Formula

It may seem to an inexperienced person that there are no canons in the preparation of snacks. Say, you can crumble into a dish a little of everything that is in the refrigerator, and you get a salad. But this is deeply misleading. A real salad should have three ingredients:

1. Refreshing (usually green vegetables).
2. Saturating (meat, fish, seafood, cheese, eggs, pasta, rice). But it can also be high-calorie vegetables like potatoes.
3. A sauce that turns a mixture of ingredients into one flavor whole, and also allows the components of the dish to fully reveal.

Based on this universal formula, we will look for related products for our delicious green pea salad. First, let's deal with the main ingredient. What component is green peas - satiating or refreshing? On the one hand, the product has a lot of protein. That's why pea soup is so satisfying. This product contains many useful macro- and microelements.

Green grains are a source of calcium and potassium, phosphorus and iron, as well as other things that are good for the body. We will not use dry peas. And its green appearance can be called refreshing. Thus, we can conclude: all products are suitable for the main component.

Easiest salad

Easiest to use for snacks cannedgreen pea. It does not need to be peeled like fresh. It does not require defrosting. But when buying a jar of green peas, you should not be stingy. After all, this is the main, dominant ingredient. It sets the tone for the whole salad. Therefore, we choose peas of brain varieties and good firms.

We add calories to our appetizer with hard-boiled eggs. A standard jar of peas will require four pieces. Since our main ingredient is not fresh, crunchy, we also need a refreshing component. They will serve onions in a simple salad of canned green peas and eggs. You can take sweet, Y alta, or bitter, purple.

Chop a small onion not very finely. We crumble boiled eggs. We decant a jar of peas, add the grains to the salad. Mix and s alt, seasoning the dish with a pinch of black pepper. You can fill the salad with ordinary unrefined vegetable oil or sour cream. If you have boiled eggs on hand, it will take exactly three minutes to cook the dish.

Simplified Olivier

It's paradoxical, but true: the salad that the French chef came up with is called "Russian" all over the world. And only in the territory of the post-Soviet space the dish bears the name of its creator - Olivier. New Year's salad of green peas and eggs can be prepared simpler, and its taste will not deteriorate at all. In a quarter of an hour, a hearty meal can be served on the table.

1. While two eggs, 2 carrots and 4 potatoes in "uniforms" are cooking, peel and cut one large apple into small strips.
2. Chop 3 pickled cucumbers and 200 grams of ham into cubes.
3. Drain and put a jar of peas in a dish.
4. Let's fish out of the container and cut 100 grams of pickled mushrooms (any edible, but oil is better).
5. While the cooked vegetables are cooling, chop the eggs. Peel potatoes and carrots. Cut into small cubes. S alt, mix.
6. Fill the appetizer with mayonnaise.

Cocktail salad

Shrimp can turn any, even the most everyday dish, into an exquisite dish. Since seafood itself contains a lot of protein, we will remove eggs from the recipe this time. Salad of green peas and boiled shrimp is very easy to make. And it is customary to serve it in portioned bowls.

1. We put one carrot in the peel to boil. Shrimp cook much faster. It is enough for them to cook in boiling water for two minutes.
2. Let's leave the carrots and seafood to cool down and get to the salad dressing.
3. Mix in equal proportions (100 grams each) sour cream and mayonnaise. Add a tablespoon of grated horseradish. S alt the sauce to taste.
4. Now back to the salad. Peel the carrots, cut into cubes.
5. In the same way, grind one large or two medium cucumbers. It is better to remove the skin from ground vegetables.
6. Shrimps are completely cleaned. If they are large, then we divide them into parts.
7. Drain a can of canned peas. Pour the grains into the salad.
8. Stir. Season with sauce and arrange in portioned bowls, decoratinga dish with a sprig of fresh herbs.

Summer salad

This recipe should be taken into account by those who for some reason are wary of eating fatty and thick sauces. We will prepare a summer salad of fresh green peas. This component is more refreshing than satiating. Two hard-boiled eggs will add calories to the dish. And since we have a summer snack, we will take a lot of greens.

1. Wash a bunch of lettuce leaves, carefully shake off excess water and tear with your hands into a dish.
2. Small bunches of dill and parsley finely chopped with a knife.
3. Peel and grate the eggs.
4. Add a handful or two of fresh green peas.
5. For dressing, mix a tablespoon each of olive oil and lemon juice.
6. S alt and let the salad soak in the sauce for about ten minutes.
7. If you want to make this dish more high-calorie, fry the crumb of white bread cut into medium cubes in butter. Sprinkle these croutons on top of the finished appetizer.

Winter salad of cabbage, green peas, eggs and potatoes

This appetizer is so satisfying that it can be served as a side dish with meat dishes. First, prepare the dressing by putting 3-4 potato tubers and three eggs to cook “in their uniforms”. Three horseradish - we need a teaspoon of it. The same amount will be required and mustard. Of the many varieties of seasoning, you should choose Dijon, with whole grains.

1. Mix thoroughly horseradish, mustard and three tablespoons of mayonnaise.
2. Boiled and cooled potatoes are peeled and cut into mediumcubes.
3. We do the same with eggs. Only we cut them more finely.
4. Add a handful of sauerkraut and chopped onion scalded with boiling water.
5. Spread a jar of green peas (drain the liquid first, of course).
6. S alt the salad to taste. Season with black pepper and nutmeg.
7. Spread thick sauce and knead our salad of cabbage, green peas, eggs and potatoes.

This appetizer can be served as a side dish not only for hot meat dishes. The salad will go “with a bang” with herring or smoked mackerel for a cold dinner.

Original vinaigrette

Four beets in a peel bake in the oven. However, for simplicity, they can be washed and boiled together with other vegetables in "uniforms" - two potatoes and one carrot. But you need to remember that beets reach the desired condition longer. So before pulling vegetables out of boiling water, they need to be tested for readiness with a fork. While the beetroot and green pea salad ingredients are cooking, dice four pickles.

1. Measure 200 grams of sauerkraut. If necessary, rinse it a little or grind it.
2. Squeeze a jar of green peas.
3. Boiled root vegetables cool, clean and cut into the same cubes as cucumbers. S alt the salad and stir it.
4. For dressing, combine two tablespoons of extra virgin olive oil and lemon juice.
5. Add mustard to the sauce to taste. Refuel, let stand in the refrigerator for half an hour.

Cheese salad

First of all, boil three hard-boiled eggs. We clean them, carefully take out the yolks and grind them with a fork. In this mass, three 200 grams of cheese. We clean a large onion, chop it finely. If you do not like the bitterness of this product, then you can pour boiling water over it. The water should then be carefully drained. We spread in the total mass of 200 grams of canned or thawed fresh green peas. Finely chop a bunch of dill. We cut the protein coarsely. All stir and s alt. For dressing, combine sour cream with mayonnaise in proportions of 1 to 2.

Cheese salad with green peas and eggs can be made flaky. The first (lower) layer is cheese with yolk. Then we place onions, peas, protein and, finally, greens. This dish can be made in the format of a buffet appetizer. In this case, leave the whole halves of the proteins. A mass of yolks, cheese, greens and a finely chopped onion (the latter is recommended to be sautéed until soft) is seasoned with mayonnaise. We put it in the recesses of the egg whites.

Vitamin light salad

This dish can be made in summer. A salad of green peas, eggs, and radishes is not overly satisfying. Therefore, it is permissible to add a little more sweet canned corn. If there is young fresh peas, even in pods, then you should prefer it to a canned product.

1. So, ten large mine radishes, cut into thin circles. Finely chop a bunch of green onions.
2. Mix 300 grams of peas and 200 grams of corn.
3. Preparing the dressing. To do this, in a jar with a screwcover, pour three tablespoons of olive oil and half - lemon juice and balsamic vinegar.
4. Sprinkle a pinch of sugar and s alt.
5. Tearing basil and mint leaves with your hands.
6. Screw on the lid and shake the jar vigorously until the oil, vinegar and lemon juice "marry". Pour over the appetizer with this dressing.

Hearty Salad

The algorithm is simple:

1. Boil four hard-boiled eggs. Clean, cut into small cubes.
2. Remove the peel from a fresh large cucumber. For salad, you can use s alted or pickled vegetables. With these two cucumbers, the peel is not removed, but the tips are simply removed.
3. Peel three cloves of garlic.
4. Cut the cucumber into thin strips. Garlic can be finely chopped with a knife or passed through a press.
5. Separate a few leaves from a bunch of parsley for decoration. The rest is finely cut to coarse stems.
6. Decanting a can of canned peas. Mix the grains with the rest of the ingredients.
7. To increase the calorie content of cucumber, egg and green pea salad, add 100 grams of boiled sausage. We cut it in the same way as a cucumber, into thin strips.
8. We fill the appetizer with mayonnaise, not forgetting to s alt.

Aioli sauce will further increase the calorie content of the dish. But in this case, it is better not to add garlic to the appetizer.

Variation of the previous recipe

Cucumber, egg and green pea salad can be made a festive dish if you use instead of boiled sausageboiled beef or pork tongue. This meat should also be cut into thin strips.

1. Separate the yolks from boiled eggs. Only finely chopped squirrels will go into the dish.
2. Mix the salad as the previous recipe tells us. With the resulting mass, we will start the tartlets.
3. Rub the egg yolks on top. Put a drop of aioli sauce or mayonnaise on this “cake”.
4. You can do otherwise, and serve stuffed eggs to the festive table. Then the yolks go to the appetizer, and the proteins serve as "boats" for serving the dish.

Cod liver salad with green peas

The hero of our story gets along well with other products, including fish. You can even cook a "fur coat" with green peas. But here we will give a recipe for a festive salad - with cod liver, which is considered a delicacy.

1. Cook a potato tuber in uniform and two eggs.
2. Chop a small onion very finely.
3. Cut potatoes into cubes.
4. Separate the yolks from the eggs, crumble them with a fork along with 250 grams of cod liver. If the mass comes out too dry, add oil from the jar where the delicacy was.
5. Combine this cod mass with potatoes and onions.
6. Add 150 grams of strained green peas.
7. S alt and pepper, seasoned with cod liver oil.
8. Spread the salad into tartlets.
9. Chop egg whites very finely or three.
10. Cut a quarter of a lemon into thin slices.
11. Sprinkle salad in tartlets with proteins. Decorate with lemon.

Liver salad

Now let's see if green peas go well with offal. To cook beef liver, you have to tinker. It is necessary to soak it, carefully remove the film, cut out all the bile ducts. To cook the liver in one piece, you should boil a liter of water, put the offal there, wait until the liquid boils again. Then drain it. Pour cold water again and put to boil over low heat. Depending on the size of the liver, it will be ready in 40 minutes to an hour.

While the offal is cooling, let's do the salad. We chop as small as possible two hard-boiled eggs, an onion and a bunch of parsley. Cut the liver into small cubes. Let's add a jar of peas. Mix everything, s alt and season with spices. Dressing liver salad with green peas with mayonnaise.

Similar recipe

Snack can be made lighter by removing eggs from the list of ingredients. Instead, we will add vegetables - cucumbers and tomatoes. And let's take a more dietary, chicken liver.

1. Three hundred grams of offal are cleaned of films, cut into small slices and fry until cooked in vegetable oil. Do not forget that you need to s alt the liver at the very end, otherwise it will become hard.
2. Place the fried pieces on paper towels to remove excess fat.
3. Two tomatoes and 2 cucumbers cut into thin slices.
4. Add half a jar of green peas and cooled offal. Add s alt to taste.
5. We fill the liver salad of cucumbers, green peas and tomatoes with mayonnaise.
6. Serve appetizer on leaveslettuce. Decorate the dish with a sprig of dill.

Spring salad

Many gourmets agree that the best combination of flavors in green peas (both canned and fresh) is obtained with cucumbers. This duet is often supplemented with boiled eggs for satiety. You can simply mix all three components and season with your favorite sauce - it will turn out delicious too. For a festive option, you can build a layered salad of cucumbers, eggs and green peas. In this variant, the yolks should be separated from the whites. The latter will form the bottom layer of the dish. Grated yolks decorate the top of the salad.

And in spring we can add some seasonal vegetables to the classic trio (canned peas, cucumbers and eggs): radishes, green onions, lettuce leaves, and in summer even cherry tomatoes or peppers. If you follow your figure, you can season this snack with olive oil and lemon juice or natural yogurt. Want to add calories to your meal? Then just crumble crab sticks into it and season with mayonnaise.