This 10-Minute Pea and Egg Salad Is Spring in a Bowl

If you want something fresh, fast, and low-effort, this pea-and-egg salad checks all the boxes. It leans on simple, everyday ingredients, tastes balanced and gentle, and even kids usually get on board. Peas bring that crisp, juicy thing (plus a little vitamin boost), eggs add satisfying protein, and the whole bowl comes together in minutes. It works for a regular weeknight, and it looks right at home as a light appetizer on a holiday table.

You will need: 150 g green peas (fresh or frozen), 3 eggs, 1 fresh cucumber (about 120 g), 2–3 scallions, a few sprigs of fresh dill, 2 tbsp sour cream or plain yogurt, and salt.

How to make it

• Cook the eggs hard-boiled: once the water hits a rolling boil, give them 8–10 minutes. Cool under cold water, peel, and cut into small cubes.
• Prep the veg: wash the cucumber, peel it if the skin is tough, and dice it to match the egg pieces. Finely chop the scallions and dill.
• Handle the peas: if using frozen, simmer them 3–4 minutes in boiling water, drain in a colander, and let them cool. If using fresh, a good rinse is enough.
• Combine: in a mixing bowl, add the diced eggs, cucumber, scallions, dill, and cooled peas. Spoon in 2 tbsp sour cream or plain yogurt—this keeps the flavor soft and smooths out the onion’s bite. Salt to taste. Fold gently so the eggs and cucumber keep their shape.

Move the salad to a serving dish. For a little finish, top with a few dill sprigs or a sprinkle of extra chopped scallion. Serve chilled—the flavors settle in best that way.

Pair it with mashed potatoes, roasted meat, or fish if you want to turn it into a full plate. Simple, clean, and quietly satisfying.