Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 15 oz (425 g / 445 ml ) can English peas
- 1–2 tbsp mayonnaise
- 1–2 tbsp chopped white or yellow onion (optional)
- 1 hard-boiled egg with yolk (or 2 hard-boiled egg whites, without yolks)
- Salt to taste
- Ground black pepper to taste
- Parsley for presentation (optional)
Directions
If desired, blanch or parboil the chopped onion in a small amount of water so that the onion flavor is not as strong. Drain and cool thoroughly.
Drain the English peas, and either discard the liquid or use for some other purpose.
Lightly rinse the peas in a colander and place in a suitable bowl.
Chop the egg into about ¼ inch (0.5 cm) pieces. If desired, mash the diced hard-boiled egg yolk and mix it thoroughly with the mayonnaise.
Add the chopped egg, chopped onion, and mayonnaise to the peas. Mix lightly until all the ingredients are well-distributed.
Add salt and ground pepper to taste, and mix to distribute.
Refrigerate for at least 30 minutes.
Serve cold, sprinkled lightly with parsley in the manner of a side dish, rather than as a separate course. No additional dressings or condiments would ordinarily be served or expected.