Name: Creamy Southern Pea Salad
Prep time: 15 min
Cook time: 20 min
Total time: 2 h 15 min
Cuisine: Southern
Ingredients: 18 oz peas (frozen petite peas); 2 eggs (hard-boiled and diced); 7 slices bacon (cooked and crumbled); 1/2 cup onion (diced); 1 cup cheddar cheese (sharp, diced); 1/2 cup celery (diced); 3/4 tsp salt; 1/2 tsp pepper; 1/2 tsp garlic powder; 1 dash cayenne; 1 pinch smoked paprika; 1/2 cup mayonnaise; 1/2 cup sour cream

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why make this recipe

Creamy Southern Pea Salad is a delicious dish that’s perfect for any occasion. It’s easy to prepare, and it offers a wonderful combination of flavors and textures. The sweetness of the peas, the crunch of the celery, the smokiness of the bacon, and the creaminess of the dressing all come together to create a delightful and satisfying salad. Whether you’re hosting a potluck, a picnic, or just want a tasty side dish, this pea salad is sure to impress.

how to make Creamy Southern Pea Salad

Ingredients:

18 oz peas (I use Birds Eye frozen petite peas)
2 eggs (hard-boiled and diced into 1/2-inch pieces)
7 slices bacon (cooked until crispy and crumbled)
1/2 cup onion
1 cup cheddar (sharp variety provides a bolder flavor)
1/2 cup celery
3/4 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1 dash cayenne
1 pinch smoked paprika
1/2 cup mayonnaise (I prefer Hellmann’s for a creamier texture)
1/2 cup sour cream (use Daisy for a thick and smooth consistency)

Directions:

Start by hard-boiling the eggs if you haven’t already. Place them in a pot of cold water, bring to a boil, then remove from heat and let sit covered for 10 minutes. After that, cool and dice the eggs into 1/2-inch pieces.
While the eggs are cooking, cook the bacon in a skillet over medium-high heat until crispy, about 8-10 minutes. Transfer the cooked bacon to a paper towel-lined plate and crumble it once cooled.
Thaw the frozen peas by running them under cold water in a colander for 2-3 minutes. Drain them thoroughly to prevent excess water from making the salad soggy.
Dice the onion into small, uniform pieces, about 1/4-inch. Chop the celery into similar-sized pieces. Keeping everything uniform helps with even distribution in the salad.
In a small bowl, whisk together the salt, pepper, garlic powder, cayenne, and smoked paprika. Mixing your dry seasonings separately first helps avoid clumping when added to the wet ingredients.
In a large bowl, combine the drained peas, diced eggs, crumbled bacon, diced onion, diced celery, and sharp cheddar cheese. Add the prepared seasoning blend and gently toss to coat everything evenly.
In a separate small bowl, whisk together the mayonnaise and sour cream until smooth and fully combined. Pour the dressing over the pea mixture and fold gently with a rubber spatula until all ingredients are evenly coated.
Transfer the salad to a serving bowl or storage container and refrigerate for at least 2 hours before serving. This resting time lets the flavors meld and allows the salad to chill properly. It can even be made up to 24 hours in advance, making it ideal for gatherings.

how to serve Creamy Southern Pea Salad

Creamy Southern Pea Salad can be served cold as a side dish or a main dish for light lunches. Pair it with grilled meats or enjoy it with crusty bread. It also makes a tasty snack on its own. Garnish with fresh herbs for an extra pop of color and flavor if desired.

how to store Creamy Southern Pea Salad

Store any leftover Creamy Southern Pea Salad in an airtight container in the refrigerator. It will keep well for about 3 to 5 days. This makes it a great option for meal prep or for enjoying later in the week.

tips to make Creamy Southern Pea Salad

Use fresh peas if they’re in season for the best flavor.
To save time, you can prepare hard-boiled eggs and bacon the day before.
Adjust the seasoning according to your taste. If you like it spicier, add more cayenne or minced jalapeños.
Make it a day ahead to let the flavors develop even more.

variation

You can customize this recipe by adding other ingredients like diced bell peppers, chopped pickles, or even cooked corn for a different flavor profile. For a lighter version, substitute Greek yogurt for the mayonnaise or sour cream.

FAQs

1. Can I use canned peas instead of frozen?
Yes, you can use canned peas. Just make sure to drain and rinse them before adding them to the salad.

2. How do I hard-boil eggs perfectly?
Place eggs in cold water, bring to a boil, then cover and let them sit off the heat for 10 minutes. Cool them quickly in ice water to stop the cooking.

3. Can I make this salad in advance?
Absolutely! This salad tastes even better after sitting in the refrigerator for a few hours. You can make it up to 24 hours in advance.