Uploaded August 2025 | Updated September 2026, 2 hours ago
🔥 Cumberlachia Homestead Irish Pea Salad 🔥
Subscribe ▶️ bit.ly/320nM55
Original Music and Video Editing - Michael Proffit
▶️ WEBSITE: gregs-kitchen.com
▶️ FACEBOOK: facebook.com/GregsKitchen
▶️ PRIVATE FACEBOOK GROUP: facebook.com/groups/gregskitchen
▶️ INSTAGRAM: instagram.com/gregs_kitchen
▶️ Pinterest: pinterest.com/gregskitchen
▶️MY AMAZON STORE (This is an affiliate link)
amazon.com/shop/gregskitchen
Today we’re taking a trip to the Emerald Isle (without leaving the homestead) with my Cumberlachia Homestead Irish Pea Salad! 🌱
Fresh peas, creamy Irish cheddar, Silkie or quail eggs straight from the coop, and a tangy herb dressing come together in this bright, crunchy, and downright happy salad. Perfect for St. Patrick’s Day, spring gatherings, or when your garden says, “Hey…we’ve got peas!”
👍 Give it a try and tell me—do you like it with Silkie eggs or quail eggs? (No wrong answers…unless you say neither. 😉)
#IrishPeaSalad #HomesteadCooking #CumberlachiaKitchen #PeaSalad #SpringRecipes #SilkieEggs #QuailEggs
_______________________________________________________________________
Find more recipes and videos on my website: gregs-kitchen.com
_______________________________________________________________________
Ingredients:
2 cups green peas – fresh or frozen, thawed (no mushy peas allowed!)
1 small sweet onion – finely diced
1 small sweet red pepper – diced
1 cup Irish cheddar cheese – cubed (Kerrygold Dubliner is a champ)
6 hard-boiled Silkie chicken eggs – peeled & quartered (or 3 chicken eggs, halved)
2 tablespoons fresh parsley – chopped
Dressing
1/3 cup homemade mayo (made with your fresh eggs, of course)
1/3 cup sour cream
1 teaspoon Dijon mustard
1 teaspoon apple cider vinegar (from your own ferment jar if you’ve got it)
Salt & cracked pepper – to taste
Instructions
Prepare the peas – Thaw frozen peas or blanch fresh peas 1–2 minutes, then rinse under cold water to keep them crisp and bright. Drain well.
Mix the dressing – In a jar, whisk together the mayo, sour cream, mustard, vinegar, salt, and pepper until creamy.
Assemble the salad – In a large bowl, add peas, onion, red pepper, cheddar cubes, parsley, and dill. Toss lightly.
Add the eggs – Gently fold in the Silkie or quail eggs so the yolks stay beautiful.
Dress & garnish – Pour dressing over and toss just enough to coat. Scatter microgreens over the top before serving.
Chill time – Refrigerate 30 minutes for the flavors to marry like an Irish jig at a barn dance.
💡 Homestead Perks:
Silkie eggs bring a creamy richness that’s almost buttery.
Quail eggs look gourmet and make guests think you hired a chef.
Microgreens add a fresh crunch and boost the “we grew this ourselves” factor.
_______________________________________________________________________
Get/Print the recipe ▶️: gregkantner.com/blog/archives/13970
_______________________________________________________________________
▶️Contact Info
Greg's Kitchen
6923 Maynardville Pike #204
Knoxville, TN 37918-5346
Mama Vera's Contact info:
P.O. Box 1026
Marysville, Ohio 43040-9998
Ideas of what I use: amazon.com/shop/gregskitchen
#SouthernRecipes #HomesteadCooking #FarmToTable #GregsKitchen
Note: Some of the above links are affiliate links, meaning at no additional cost to you, we may receive a commission for your click through and purchase.
🔥 Cumberlachia Homestead Irish Pea Salad 🔥
Subscribe ▶️ bit.ly/320nM55
Original Music and Video Editing - Michael Proffit
▶️ WEBSITE: gregs-kitchen.com
▶️ FACEBOOK: facebook.com/GregsKitchen
▶️ PRIVATE FACEBOOK GROUP: facebook.com/groups/gregskitchen
▶️ INSTAGRAM: instagram.com/gregs_kitchen
▶️ Pinterest: pinterest.com/gregskitchen
▶️MY AMAZON STORE (This is an affiliate link)
amazon.com/shop/gregskitchen
Today we’re taking a trip to the Emerald Isle (without leaving the homestead) with my Cumberlachia Homestead Irish Pea Salad! 🌱
Fresh peas, creamy Irish cheddar, Silkie or quail eggs straight from the coop, and a tangy herb dressing come together in this bright, crunchy, and downright happy salad. Perfect for St. Patrick’s Day, spring gatherings, or when your garden says, “Hey…we’ve got peas!”
👍 Give it a try and tell me—do you like it with Silkie eggs or quail eggs? (No wrong answers…unless you say neither. 😉)
#IrishPeaSalad #HomesteadCooking #CumberlachiaKitchen #PeaSalad #SpringRecipes #SilkieEggs #QuailEggs
_______________________________________________________________________
Find more recipes and videos on my website: gregs-kitchen.com
_______________________________________________________________________
Ingredients:
2 cups green peas – fresh or frozen, thawed (no mushy peas allowed!)
1 small sweet onion – finely diced
1 small sweet red pepper – diced
1 cup Irish cheddar cheese – cubed (Kerrygold Dubliner is a champ)
6 hard-boiled Silkie chicken eggs – peeled & quartered (or 3 chicken eggs, halved)
2 tablespoons fresh parsley – chopped
Dressing
1/3 cup homemade mayo (made with your fresh eggs, of course)
1/3 cup sour cream
1 teaspoon Dijon mustard
1 teaspoon apple cider vinegar (from your own ferment jar if you’ve got it)
Salt & cracked pepper – to taste
Instructions
Prepare the peas – Thaw frozen peas or blanch fresh peas 1–2 minutes, then rinse under cold water to keep them crisp and bright. Drain well.
Mix the dressing – In a jar, whisk together the mayo, sour cream, mustard, vinegar, salt, and pepper until creamy.
Assemble the salad – In a large bowl, add peas, onion, red pepper, cheddar cubes, parsley, and dill. Toss lightly.
Add the eggs – Gently fold in the Silkie or quail eggs so the yolks stay beautiful.
Dress & garnish – Pour dressing over and toss just enough to coat. Scatter microgreens over the top before serving.
Chill time – Refrigerate 30 minutes for the flavors to marry like an Irish jig at a barn dance.
💡 Homestead Perks:
Silkie eggs bring a creamy richness that’s almost buttery.
Quail eggs look gourmet and make guests think you hired a chef.
Microgreens add a fresh crunch and boost the “we grew this ourselves” factor.
_______________________________________________________________________
Get/Print the recipe ▶️: gregkantner.com/blog/archives/13970
_______________________________________________________________________
▶️Contact Info
Greg's Kitchen
6923 Maynardville Pike #204
Knoxville, TN 37918-5346
Mama Vera's Contact info:
P.O. Box 1026
Marysville, Ohio 43040-9998
Ideas of what I use: amazon.com/shop/gregskitchen
#SouthernRecipes #HomesteadCooking #FarmToTable #GregsKitchen
Note: Some of the above links are affiliate links, meaning at no additional cost to you, we may receive a commission for your click through and purchase.
