Paula Deen's Garden pea salad on the Food Network website is a simple pea salad recipe that takes 5 minutes to prepare. The recipe calls for very young peas by a reputable brand such as Le Sueur, and it makes four servings.
To prepare the pea salad, thoroughly wash and drain one 15-ounce can of young peas in a colander. Transfer the peas to a medium-sized mixing bowl, and toss in 2 to 3 tablespoons mayonnaise and 1/4 cup of chopped onions. Boil two eggs, and crumble them into the bowl. Toss all ingredients until the peas are thoroughly coated, seasoning to taste with freshly ground black pepper and salt. For a spicy touch, add some chopped pimento.
Serve the pea salad as a side dish on a bed of salad to replace egg or potato salad. If bringing the pea salad to a picnic or pot luck, keep it cold longer by replacing the canned peas with frozen peas. Recipe reviewers recommend adding chopped celery for some extra crunch or bacon crumbles and shredded cheese for additional flavor. Also feel free to add a dash of vinegar, chopped asparagus, chopped lettuce, chopped parsley or finely minced garlic. For a zestier salad, replace the mayonnaise with buttermilk ranch dressing.