This creamy English Pea Salad is an easy and delicious Whole30 recipe that features fresh peas, dill, bacon, and hardboiled eggs. It just might become your favorite way to eat peas.

Image of English Pea Salad in a white bowl on a grey wooden background surrounded by fresh peas.

True story: I’ve never been a major pea proponent.

Maybe it’s due to some early childhood trauma.

As a young caveboy, I spent many a night at the dinner table begrudgingly pushing around those slippery, margarine-laden legumes on my plate in an effort to to hide them from my parents.

(Somehow no matter how thinly you try to spread out peas, they just seem to multiply).

Eventually I would just choke them down so I could get to that delicious strawberry shortcake for dessert.

Anyway–short story long–peas have never possessed that “wow” factor for me.

English Pea Salad changes all that.

It turns out if one combines peas with some big time flavor helpers–in this case mayo, eggs, dill, and bacon–they can provide a truly delightful eating experience.

It’s basically like a potato salad that doesn’t leave you in need of a nap after you consume a healthy helping of it.

Wow, indeed!

Are peas allowed on Whole30?

Yes! While sugar and snap peas were always allowed on Whole30, true peas were off limits in the past because they are technically legumes.

After a recent change to the program rules, however, now all varieties of green, yellow, and split peas can be eaten during a Whole30. Exciting times!

English Pea Salad Ingredients

For this recipe you’ll need:

shelled English peas
eggs
sugar-free bacon
mayonnaise (homemade or Whole-30 compliant)
Dijon mustard
fresh dill
red onion
garlic powder
paprika
fresh lemon juice

Can I use Frozen Peas?

Yes–you can absolutely substitute frozen peas in this recipe to save some time. Just simply thaw and rinse them before adding them to the salad.

How to Make English Pea Salad

First, you’ll need to boil some eggs. Place four eggs in a sauce pan and cover them with a few inches of cold water.

Bring the water to a full boil, then cover the pot, remove it from the heat, and let the eggs cook for 11 minutes.

Over head image of four brown eggs boiling in a metal pot.

Transfer the eggs to a bowl of ice water. Once they’re cool, peel them and give them a rough chop.

Close up of chopped hardboiled eggs on a wooden cutting board.

You’ll also need to procure a few strips of cooked bacon by whatever mean necessary.

I simply cook the bacon in a 400°F oven on a baking sheet lined with parchment paper until it is crispy.

Overhead shot of cooked bacon on parchment paper.

It’s finally time to cook those peas! Bring two liters of salted water to a roiling boil and add the peas.

Image of a bowl of English peas being poured into a pot of boiling water.

Bring the water back to a gentle boil and cook the peas for about 8-10 minutes until they are nice and tender.

Drain the peas and rinse them under some cold water to cool them off.

Close up of cooked English peas in a metal strainer.

Combine the mayonnaise, Dijon mustard, lemon juice, garlic powder, paprika, red onion, fresh dill, sea salt and black pepper together in a large mixing bowl.

Image of a colorful spoon mixing mayonnaise, red onion, and fresh dill together in a metal mixing bowl.

Add the peas and chopped eggs to the bowl, then gently toss to coat.

Image of a colorful spoon tossing English peas and hardboiled eggs together with the dressing in a metal mixing bowl.

Cover the bowl and refrigerate it for at least an hour to allow all the flavors to meld.

When you’re ready to serve, season the salad with more salt and pepper to taste and crumble the bacon and sprinkle it on top. Enjoy!

Close up of Whole30 English Pea Salad in a white bowl on a grey wooden background.

More Tasty Salad Recipes

Print Pin

5 from 2 votes

English Pea Salad

This creamy English Pea Salad is an easy and delicious Whole30 recipe that features fresh peas, dill, bacon, and hardboiled eggs.

Course Salad, Side Dish

Cuisine American

Cook Time 35

Resting Time 1

Total Time 1 35

Servings

Ingredients

4 slices bacon sugar-free and Whole30 compliant
4 eggs
4 cups shelled English peas
1/2 cup mayonnaise homemade or Whole30 compliant
1/2 cup red onion diced
1/3 cup fresh dill chopped
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon fine sea salt plus more to taste
1/4 teaspoon freshly ground black pepper plus more to taste

Instructions

Preheat the oven to 400°F.
Line a backing sheet with parchment paper, then place the bacon strips on top. Transfer the baking sheet to the oven and cook the bacon until it is crispy, about 12-15 minutes. Drain the bacon on a paper-towel lined plate.
Meanwhile, place the eggs in a saucepan and cover them with a few inches of cold water. Bring the pot to a full boil, then tightly cover it an remove it from heat. Cook the eggs for 11 minutes, then transfer them to a bowl of ice water to cool. Immediately peel the eggs and roughly chop them.
Bring 2 liters of salted water to a rolling boil in a large saucepan. Add the peas, then bring the water back to a gentle simmer. Cook the peas until they are tender, about 8-10 minutes. Drain the peas and rinse under cold water.
Combine the remaining ingredients together in a large mixing bowl, then add the peas and chopped eggs and toss until well coated. Cover the bowl and refrigerate for at least one hour or longer.
Season the salad with more salt and pepper to taste, then crumble the bacon and sprinkle it on top before serving.

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