Super Spicy Pea Salad Recipe -
Super Spicy Pea Salad Recipe
  • READY IN hrs

Super Spicy Pea Salad

Recipe by  

"This one is not for the kids! Super spicy and perfect for those hot summer days when you want something besides potato salad to take to the neighborhood BBQ."

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Ingredients Edit and Save

Original recipe makes 4 1/2 cups Change Servings
  • PREP

    15 mins

    2 hrs 15 mins


  1. In a medium bowl, combine peas, onion, relish, egg and jalapeno. Stir in mayonnaise and cheese. Chill for at least two hours before serving.
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Reviews More Reviews

Most Helpful Positive Review
Jul 20, 2008

I try to eat healthy & yummy, but on a budget its tough. Great just like this, but then I halved the mayo and cheese, threw in a can of tuna and put it on whole wheat. WOW! This is my new tuna salad. And I can't wait to make more variations on it!

Most Helpful Critical Review
Jul 08, 2009

Just OK.


21 Ratings

Jul 05, 2008

I've made this salad alot down through the years. Celery is a nice addition to it. Other cheeses are also great in it. Cheddar, feta. Use what you have.

Jun 01, 2009

Yum! I used frozen peas, thawed. I needed low fat so I left out the cheese and egg and used only 1 Tbs. of mayo with 2 Tbs. of plain yogurt, seasoned with a little Old Bay. Threw in a can of tuna too.

Jul 14, 2007

This salad is great! Unfortunately I didn't have any pickle relish, but I didn't really miss it. This wasn't too terribly spicy... just enough spice for me. If you think of the heat of the salad in terms of salsa grade spiciness, I'd say this is medium. What a great alternative to the ordinary picnic salads! The sweetness of the peas really compliments the spice of the pepper.

Sep 14, 2008

This is fantastic! The only thing I did different is to add quite a bit of chopped dill pickle instead of the relish.

Jul 13, 2011

I really love this. I wanted to make for my lunches so I added a can of chicken. I left out the onion and used red pepper. I used frozen peas and that worked great. I also used cheddar cheese. Can do just about anything to make it your own. A really great recipe.

Jul 26, 2011

I haven eaten a canned pea since I moved away from my parents' house when I was 19, and I wasn't about to revisit them, so I used a one-pound bag of frozed peas, thawed, instead. This didn't seem particularly spicy to us, maybe my jalapeno was abnormally mild even though I didn't take the seeds and membrane out of it. I used a combination of reduced fat mayo and fat free sour cream and did not add any cheese only to keep the weight watchers points down. I cut up a big ol' kosher dill pickle instead of using relish, and I hesitated about putting in the egg, but compromised and used two hard boiled egg whites (I fed the yolks to the cats). We loved the combination of flavors, but next time I'll make sure my jalapeno has some punch. Thanks so much for the post, Shunpr!


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  • Calories
  • 198 kcal
  • 10%
  • Carbohydrates
  • 14.8 g
  • 5%
  • Cholesterol
  • 51 mg
  • 17%
  • Fat
  • 12.1 g
  • 19%
  • Fiber
  • 4.5 g
  • 18%
  • Protein
  • 8.2 g
  • 16%
  • Sodium
  • 501 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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