Spring Picnic Pea Salad

• 1/4 cup sour cream
• 1/4 cup cream
• 2 teaspoons prepared horseradish
• 1/2 teaspoon fresh lemon juice
• 2 cups shelled fresh peas
• 1 teaspoon chives, minced
• 1 teaspoon chervil, minced
• 1 teaspoon parsley, minced
• 3 tablespoons Marcona almonds, chopped
• 3 hard boiled eggs
• kosher salt and fresh ground pepper
• 3 small French breakfast radishes, sliced thin

1. Combine the sour cream, cream, lemon juice and horseradish in a large mixing bowl and combine.
2. Add the peas, herbs, Marcona almonds and season with pinch of salt and pepper. Taste and adjust the seasoning if necessary.
3. Place a coarse strainer over the mixing bowl and push the eggs through the strainer with a spatula and gently stir them into the peas. Place the salad in a bowl and garnish with the radishes.

sour cream, cream, horseradish, lemon juice, fresh peas, chives, chervil, parsley, marcona almonds, eggs, kosher salt, radishes

Taken from food52.com/recipes/4106-spring-picnic-pea-salad (may not work)