Description
A delicious and creamy Southern pea salad perfect for gatherings, combining peas, bacon, and a tangy dressing.
Ingredients
Scale
- 18 oz peas (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 (diced)
- 1 cup cheddar (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 (Hellmann’s)
- 1/2 cup sour cream (Daisy)
Instructions
- Hard-boil the eggs: place in cold water, bring to a boil, then cover and sit for 10 minutes. Cool and dice.
- Cook the bacon over medium-high heat until crispy, about 8-10 minutes. Transfer to a paper towel-lined plate and crumble.
- Thaw the frozen peas under cold water for 2-3 minutes, then drain thoroughly.
- Dice the onion and chop the celery into small, uniform pieces.
- In a small bowl, whisk together salt, pepper, garlic powder, cayenne, and smoked paprika.
- In a large bowl, combine drained peas, diced eggs, crumbled bacon, diced onion, celery, and sharp cheddar cheese. Add seasoning blend and toss gently.
- In a separate bowl, whisk together mayonnaise and sour cream until smooth.
- Pour the dressing over the pea mixture and fold gently until evenly coated.
- Transfer to a serving bowl or storage container and refrigerate for at least 2 hours, or up to 24 hours, before serving.
Notes
- Make sure the peas are well-drained to avoid sogginess.
- Resting the salad enhances the flavor.
- This salad can be prepared up to 24 hours in advance.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 90mg