Description
A delightful salad combining sweet peas, crispy bacon, and creamy dressing, perfect for gatherings and potlucks.
Ingredients
Scale
- 18 oz peas (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 (diced)
- 1 cup cheddar cheese (sharp variety)
- 1/2 cup celery (chopped)
- 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
Instructions
- 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. Let them sit covered for 10 minutes. Once done, cool and dice into 1/2-inch pieces.
- While the eggs cook, cook the bacon in a skillet over medium-high heat until crispy, which takes about 8-10 minutes. Once cooked, transfer to a paper towel-lined plate to cool and crumble.
- Thaw the frozen peas by running them under cold water in a colander for 2-3 minutes. Drain them thoroughly to avoid sogginess.
- Dice the onion into small pieces (about 1/4-inch) and chop the celery into similar-sized pieces for even distribution throughout the salad.
- In a small bowl, whisk together the salt, pepper, garlic powder, cayenne, and smoked paprika.
- Combine the drained peas, diced eggs, crumbled bacon, diced onion and celery, and sharp cheddar cheese in a large bowl. Add the seasoning mix and toss gently.
- Whisk together the mayonnaise and sour cream until smooth. Pour this dressing over the pea mixture and fold gently until evenly coated.
- Transfer the salad to a serving bowl or storage container. Refrigerate for at least 2 hours before serving to let flavors meld.
Notes
Ensure the peas are well-drained to avoid a soggy salad. Experiment with adding other veggies like bell peppers or carrots for added crunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg