Give the classic egg salad a twist with taste of summer. This delicious dish highlights the sweet flavor of our peas, with eggs and a creamy base that are *chef’s kiss*. Perfect served up with sandwiches at a picnic or at your next block party alongside hot dogs and hamburgers.

Ingredients:

• 6 hard-boiled eggs, chopped
• 1 15 oz. can Libby’s Sweet Peas, drained
• 1/3 cup Japanese mayonnaise or add more if you want it extra creamy!
• 1 green onion, sliced
• 1 teaspoon Japanese curry powder
• 1 pinch red pepper flakes (optional)
• Salt and pepper, to taste

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Instructions:

1. Peel and chop your eggs; place in a medium bowl.
2. Mix in Libby’s Sweet Peas, Japanese mayonnaise, green onion, and Japanese curry powder, until well combined.
3. Season with salt and pepper to taste.
4. Garnish with red pepper flakes and more green onion on top if desired.
5. ​
Additional Info: When tasked with putting a fun and modern twist on a tried-and-true classic 4th of July recipe I knew I would incorporate yummy, Japanese flavors (my husband is half Japanese and was born in Japan!) to enhance this already delicious dish! With just a few easy tweaks, and a can of Libby’s Sweet Peas this recipe is the perfect combination of creamy, and crunchy with a spiced twist you are sure to love!