Peasfull Egg Salad

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Peasfull, easy and a wonderful twist on the old-time favorite.


  • 12 Organic Valley Grade A Omega-3 Brown Eggs, hard boiled
  • 1 cup peas, thawed and drained (frozen)
  • 14 cup minced celery
  • 4 whole scallions, minced
  • 13 cup mayonnaise
  • 34 teaspoon curry powder
  • 12 teaspoon paprika
  • lemon juice to taste
  • salt & pepper to taste


In a large mixing bowl, combine mayo, peas, minced celery, scallions, and spices.

Peel hard boiled Organic Valley Large Eggs, rinse, and chop into the mayo mixture. Add lemon juice, salt and pepper to taste.
Mix well and serve with baby greens or as a super spring sandwich!


Kids in the Kitchen:

Egg salad is a great source of easy to digest protein. Peeling the eggs can become less of a chore with the help of little hands! Maya and Mikaia love to peel eggs, and I always boil up an extra bunch just for them! The peas and curry add an extra zip that'll bring the kids back for seconds (or thirds).

Add a dollop on top of a fresh green salad or stuff into a pita pocket for a quick and healthy lunch. Enjoy!

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