Description
A delightful and refreshing salad that combines sweet peas, crispy bacon, and creamy dressing, perfect for summer picnics and barbecues.
Ingredients
Scale
- 18 oz frozen petite peas
- 2 hard-boiled eggs, diced
- 7 slices crispy bacon, crumbled
- 1/2 cup onion, diced
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup celery, diced
- 3/4 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1 dash cayenne pepper
- 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 before cooling and dicing.
- Cook the bacon in a skillet over medium-high heat until crispy, about 8–10 minutes. Transfer to a paper towel-lined plate and crumble once cooled.
- Thaw the frozen peas by running them under cold water in a colander for 2–3 minutes, then drain thoroughly.
- Dice the onion and chop the celery into uniform pieces for even distribution.
- Whisk together the salt, pepper, garlic powder, cayenne, and smoked paprika in a small bowl.
- Combine the drained peas, diced eggs, crumbled bacon, diced onion, celery, and cheddar in a large bowl. Add the seasoning blend and toss gently to coat.
- Whisk together the mayonnaise and sour cream until smooth, then pour over the pea mixture and fold gently to combine.
- Transfer the salad to a serving bowl and refrigerate for at least 2 hours before serving.
Notes
Serve chilled or at room temperature. Pairs well with grilled meats. Can add ingredients like bell peppers or shrimp for variations.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 80mg