Spring Pea & Ham Egg Salad

Spring Pea & Ham Egg Salad

David Venable

Prep Time: 15 minutes

Serves: 4–6

Ingredients

  • 8 hard boiled eggs, peeled
  • 1/3 cup mayonnaise
  • 1/2 cup diced ham
  • 1/3 cup frozen peas, thawed
  • 3 tsp horseradish mustard
  • 1-1/2 Tbsp chopped fresh dill
  • 1 Tbsp chopped fresh chives
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp celery seed
  • 1 to 2 tsp Sriracha, to taste
  • Croissants
  • 2 cups baby arugula

Preparation

Roughly chop the hard boiled eggs.

Add the eggs to a medium-sized mixing bowl.

Then, add all remaining ingredients and stir until combined.

Refrigerate until ready to serve.

Cut the croissants in half horizontally. Add about 1/4 cup of arugula to the bottom of the croissant.

Top the arugula with a heaping 1/3 cup of the egg salad.

Top the croissant and serve.

Cook's Notes

If you can’t find horseradish mustard, substitute Dijon or brown mustard.

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