Pea Salad Recipe with Boiled Eggs: Creamy Dill Yolk Swirls and Crunchy Celery Bites

This pea salad recipe with boiled eggs transforms a simple side dish into a creamy, vibrant centerpiece that steals every meal. 💛 The secret lies in perfectly boiled eggs with rich, swirled yolks and crisp-tender celery that adds satisfying crunch to every bite.

I've perfected this recipe over years of testing, balancing textures and flavors to create something restaurant-worthy yet effortless at home.

The foundation starts with high-quality frozen peas—no need for fresh when frozen delivers that same sweet, tender texture. Boiled eggs with creamy yolks become the star, while fresh dill and a touch of lemon brighten the creamy dressing.

The celery adds a refreshing crunch that cuts through the richness, making each forkful perfectly balanced.

What you'll end up with is a salad that's visually stunning with its creamy swirls and bright green peas, while the flavors are rich yet refreshing. The dressing stays creamy without being heavy, and the boiled eggs add a luxurious touch that elevates this beyond basic pea salad.

It's the kind of dish that makes guests ask for the recipe.

Perfect for potlucks, picnic lunches, or as a sophisticated side for grilled meats. The recipe scales easily, and leftovers keep well for up to 3 days in the refrigerator. Here's everything you need to make it perfectly the first time.

Ingredients for pea salad recipe with boiled eggs

High-quality frozen peas, perfectly boiled eggs, and crisp celery create this creamy, restaurant-worthy salad.

The frozen peas are the base—Green Giant or Birds Eye work best, as they hold their texture after cooking. For the boiled eggs, farm-fresh or organic eggs yield creamier yolks. Thinly sliced celery should be crisp—avoid woody stalks. Fresh dill is non-negotiable here; dried won’t deliver the same bright flavor. The red onion adds a subtle bite that balances the richness of the dressing. I always grab full-fat Greek yogurt for the dressing—it keeps the texture lusciously creamy without being heavy.

No fresh dill? Dried dill at one-third the amount works in a pinch, though it lacks that fresh brightness. Short on mayo? Substitute with vegan mayo or extra Greek yogurt—just add a splash of water to thin it out. The sugar can be swapped for honey or maple syrup, though granulated sugar dissolves most smoothly. For a tangier dressing, add an extra tablespoon of lemon juice. The celery can be swapped for fennel or radishes for a different crunch profile, but celery’s classic flavor is hard to beat.

Boiled eggs should be cooled in ice water for 5 minutes before peeling for perfectly set yolks. Store the dressing separately in an airtight container—it keeps for 5 days in the fridge. The salad itself holds up for 3 days if kept chilled. To serve, gently fold the dressing into the peas and eggs just before eating. This keeps the celery delightfully crisp and prevents the dressing from turning soggy.

Step-by-step instructions for pea salad with boiled eggs

Here's how to assemble this elegant spring salad with perfect texture contrast.

Place the 4 whole large eggs in a saucepan and cover them with 0.5 cup ice water. Bring to a rolling boil over medium-high heat, then immediately remove from heat, cover, and let sit for exactly 9 minutes. This timing ensures yolks stay beautifully creamy while whites set completely.

Transfer eggs to an ice bath for 10 minutes to stop cooking. The ice water shock prevents overcooking and makes peeling effortless. Once cooled, peel under running water if needed—this salad relies on those rich, velvety yolks for that signature swirl effect.

In a medium bowl, whisk together 0.5 cup mayonnaise, 0.25 cup plain Greek yogurt, 2 tbsp lemon juice, 1 tbsp Dijon mustard, 1 tsp granulated sugar, 0.5 tsp salt, and 0.25 tsp black pepper. The yogurt adds lightness while maintaining creaminess—this is what makes the dressing truly special.

Gently fold in 0.33 cup chopped fresh dill and 0.25 cup thinly sliced red onion. The dill should be finely chopped but not minced—you want visible bright green flecks throughout the dressing. Set aside while you prepare the remaining ingredients.

In a large mixing bowl, combine 2 cups frozen peas (no need to thaw—they'll soften slightly as they sit) with 1.5 cups thinly sliced celery sticks. The celery should be crisp-tender—cut into ¼-inch sticks for maximum crunch. Add the prepared dressing and gently toss everything together with a rubber spatula.

Here's the key: fold just until the peas and celery are evenly coated in dressing. You want to preserve some individual texture—this isn't a mashed salad. The peas should still hold their shape while the celery maintains its satisfying crunch.

Slice the cooled eggs in half lengthwise and carefully remove the yolks, leaving the whites intact. Place the egg whites in a small bowl. Using a fork, gently mash the 4 egg yolks together with 1 tablespoon of the reserved dressing—this creates the signature creamy swirl texture.

Arrange the egg white halves on a platter, then spoon the yolk mixture into the center of each half. Using the fork, gently swirl the yolk mixture in circular motions to create those beautiful marbled patterns. This is where the salad gets its visual appeal and that luxurious first bite.

Spoon the pea salad mixture around the egg halves, creating an even distribution. The ratio should be about 1 cup salad per egg half for proper balance. Garnish with additional chopped fresh dill if desired—this adds that final pop of bright color and fresh flavor.

Serve immediately for the best texture contrast. The crisp celery and tender peas should provide satisfying crunch against the creamy egg yolks. This salad keeps well for 2 hours in the refrigerator, though the egg whites may soften slightly—best enjoyed fresh from assembly.

Dietary considerations for pea salad recipe with boiled eggs

Vegetarian-Friendly Foundation

This pea salad is naturally vegetarian when you skip the optional additions like smoked salmon or bacon.

The boiled eggs provide all the protein you need—about 12 grams per egg—while the peas contribute plant-based fiber and vitamins A and C. I often serve this as a vegan-friendly option by replacing the eggs with marinated tofu or chickpeas for a similar texture contrast. 💛

Gluten-Free Adaptations

The recipe is inherently gluten-free as written, but always double-check your mayo and Dijon mustard labels. I recommend Hellmann's Gluten-Free Mayo or Primal Kitchen brands for safe options. The Greek yogurt and all other ingredients are naturally gluten-free, so you can enjoy this salad worry-free at gluten-sensitive gatherings.

Low-Carb Options

For a lower-carb version, reduce the peas to 1 cup and replace the red onion with ¼ cup chopped jalapeño for a spicy kick. The celery already provides fiber without many carbs, and the egg yolks add healthy fats.

This adaptation keeps the salad creamy and satisfying while cutting net carbs by about 15 grams per serving.

Dairy-Free Substitutions

To make this dairy-free, swap the Greek yogurt for full-fat coconut yogurt or cashew cream (blend ½ cup soaked cashews with ¼ cup water). Use dairy-free mayo like Just Mayo or Vegenaise, and ensure your Dijon mustard is free from milk additives.

The texture remains creamy, though slightly lighter than the original.

Egg-Free Alternative

For an egg-free version, replace the boiled eggs with 4 marinated white beans (like cannellini) or ½ cup quinoa for protein and texture. Toss the beans with 1 tbsp olive oil, 1 tsp lemon juice, and ½ tsp smoked paprika before adding to the salad.

The flavor profile stays balanced while keeping the dish cohesive. 💡

Frequently asked questions