Creamy Southern Pea Salad
A classic, refreshing side dish featuring crisp peas, smoky bacon, and hard-boiled eggs in a creamy, perfectly seasoned dressing. Perfect for potlucks!
Equipment
- Colander
- Mixing Bowl
Ingredients
- 18 oz frozen petite peas thawed and patted dry
- 2 hard-boiled eggs diced
- 7 slices bacon cooked crispy and crumbled
- 1/2 cup onion finely diced
- 1 cup sharp cheddar cheese diced or shredded
- 1/2 cup celery finely diced
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1 dash cayenne pepper
- 1 pinch smoked paprika
- 1/2 cup light mayonnaise
- 1/2 cup light sour cream or plain Greek yogurt
Instructions
- Hard-boil, peel, and dice your eggs. Cook your bacon in a pan until beautifully crispy, then crumble it up. Place your frozen peas in a colander and run cold water over them for 2 minutes to thaw. Shake well and pat them completely dry with a paper towel.
- Finely dice your onion and celery. In a small bowl, whisk together the salt, pepper, garlic powder, cayenne, and smoked paprika.
- In a large bowl, gently toss together the dry peas, diced eggs, crumbled bacon, onion, celery, and cheddar cheese. Sprinkle your spice blend over the top and stir gently.
- Whisk the light mayo and sour cream (or Greek yogurt) in a small bowl until silky smooth. Fold this creamy dressing into your salad until everything is lightly and evenly coated.
- Cover and place in the fridge for at least 2 hours (or overnight) to let the flavors meld together. Give it a quick toss right before serving!
Notes
- Calories: 295
- Total Carbs: 14g
- Net Carbs: 10g
- Fats: 21g
- Protein: 13g
