Description
A classic Southern pea salad combining tender green peas, crispy bacon, creamy mayonnaise, sharp cheddar cheese, and hard-boiled eggs. This savory and easy-to-make side dish is perfect for picnics, potlucks, and family dinners, offering a delightful blend of textures and flavors chilled to perfection.
Ingredients
Scale
Vegetables and Eggs
- 4 cups Frozen Green Peas (thawed and drained)
- 2-3 Hard-Boiled Eggs (well-chopped)
- 1 small Red Onion (thinly sliced)
Dairy and Condiments
- 1 cup Mayonnaise (use low-fat mayo for a lighter option)
- 1 cup Shredded Cheddar Cheese (or pepper jack for spice)
Meat
- 4-6 strips Thick-Cut Bacon (cooked crispy and crumbled)
Seasonings
- Salt (to taste)
- Black Pepper (to taste)
Instructions
- Thaw and Drain Peas: Run cool water over the frozen peas for 3-5 minutes until thawed completely, then drain thoroughly to remove excess moisture.
- Cook Bacon: In a skillet over medium heat, cook thick-cut bacon strips for 8-10 minutes until crispy. Transfer to paper towels to drain fat and crumble into small pieces.
- Combine Main Ingredients: In a large bowl, gently fold together the thawed peas, chopped hard-boiled eggs, sliced red onion, and shredded cheddar cheese.
- Add Dressing and Seasonings: Stir in mayonnaise, followed by salt and black pepper to taste, ensuring all ingredients are well coated.
- Fold in Bacon: Mix most of the crumbled bacon into the salad, reserving some for garnish.
- Chill: Cover the bowl and refrigerate the salad for at least 1 hour to allow flavors to meld and the salad to chill properly.
- Serve: Before serving, gently stir the salad again and sprinkle the reserved crumbled bacon on top as a garnish for extra crunch and flavor.
Notes
- Use frozen peas instead of canned for the best texture and flavor.
- Low-fat mayonnaise can reduce calories while maintaining creaminess.
- Green onions can be substituted for red onion if a milder onion flavor is preferred.
- Pepper jack cheese can add a spicy twist to the salad.
- Salad tastes best after chilling for minimum one hour but can be refrigerated up to 24 hours before serving.
