Description
A delightful Creamy Southern Pea Salad that combines vibrant peas, hard-boiled eggs, crispy bacon, and a creamy dressing for a nostalgic taste of summer.
Ingredients
- 18 oz frozen petite peas (Birds Eye recommended)
- 2 hard-boiled eggs (diced)
- 7 slices bacon (cooked 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 pepper
- 1 pinch smoked paprika
- 1/2 cup mayonnaise (Hellmann’s recommended)
- 1/2 cup sour cream (Daisy brand recommended)
Instructions
- Begin by hard-boiling the eggs. Cook them in a pot of boiling water for 10 minutes, then cool and dice.
- Prepare the bacon in a skillet until crisp, then crumble it into pieces.
- Thaw the peas under cold running water, draining thoroughly afterward.
- Mix the diced onion and chopped celery in a small bowl.
- Combine the drained peas, diced eggs, crumbled bacon, diced onion, chopped celery, and cheddar cheese in a large mixing bowl.
- Whisk together salt, pepper, garlic powder, cayenne pepper, and smoked paprika in a separate bowl.
- Sprinkle the seasoning over the large mixing bowl and toss gently.
- Whisk the mayonnaise and sour cream in another bowl until smooth, then pour it over the salad mixture.
- Fold the ingredients gently to coat them with the dressing.
- Transfer the salad to a serving dish and refrigerate for at least two hours before serving.
Notes
Allow the salad to chill overnight for deeper flavors. Consider adding fresh herbs for a bright touch.
