I was totally addicted to pea and cheese salad when lived in the south sound area of Washington state. It’s not because it’s a dish of the region (the origin of this dish is Southern I think- I couldn’t find much on google regarding this- yet the variety of the pea used is English.) However, I worked in a natural food market when I lived in Washington, and the chef of the place had an amazing recipe for it.

It’s funny that I fell in love with it because I absolutely hated peas as a child. I remember sitting at the dinner table one night and my father insisted that I eat something green and peas where on the menu that night. I literally gagged between every bite I forcefully swallowed. I will probably never forgive him for that, yet here I am as an adult, eating peas because I want to!

Now that I don’t live in Washington anymore, I developed my own recipe, however I subbed out the cheese for eggs. You can sub back in cheese, or use both.

And, your kids will love it too! Pack it for your kids school lunch. This is a salad they won’t want to trade.

This also makes a great Brunch dish.

Kid-Friendly Pea and Egg Salad Recipe

Serves 4

• 2 Hard boiled Eggs, cut in to bite size pieces
• 1 cup fresh or frozen English peas, shelled if fresh, and steamed
• 4 ounces bacon, cooked well and crumbled

Combine these ingredients in a salad bowl.

For the dressing:

• 2 tsp whole grain Dijon mustard
• 1 tbsp mayonnaise
• 1 splash of apple cider vinegar, ¼ c more or less
• 2 pinches of organic cane sugar
• sea salt to taste
• freshly ground black pepper to taste

Whisk all the ingredients for the dressing together and fold in to salad. Enjoy!