Description
This Savory Southern Pea Salad is a delightful, crunchy, and creamy dish combining tender green peas, crisp bacon, sharp cheddar cheese, and hard-boiled eggs all tossed in a mayo-based dressing. Perfect as a side for picnics, barbecues, or any Southern-inspired meal, this salad is easy to prepare and bursting with classic Southern flavors.
Ingredients
Scale
Vegetables
- 4 cups Frozen Green Peas (Do not use canned peas for best results)
- 1 small Red Onion (or green onions for a milder flavor)
Proteins & Dairy
- 2-3 Hard-Boiled Eggs, well chopped
- 1 cup Shredded Cheddar Cheese (or pepper jack for a spicy twist)
- 4-6 strips Thick-Cut Bacon
Condiments & Seasonings
- 1 cup Mayonnaise (low-fat mayo can be used for a lighter version)
- Salt, to taste
- Black Pepper, to taste
Instructions
- Thaw and Drain Peas: Run cool water over the frozen green peas for 3-5 minutes to thaw them thoroughly. Drain well to remove excess water to prevent watering down the salad.
- Cook the Bacon: Place the thick-cut bacon strips in a skillet over medium heat and cook for 8-10 minutes until crispy. Once done, drain on paper towels and crumble into small pieces for a crunchy texture.
- Combine Salad Ingredients: In a large mixing bowl, add the thawed peas, chopped hard-boiled eggs, sliced red onions, and shredded cheddar cheese. Gently fold all the ingredients together to combine evenly.
- Add Dressing and Season: Toss in the mayonnaise along with salt and black pepper to taste. Stir carefully until every ingredient is well coated with the creamy dressing.
- Incorporate Bacon: Fold most of the crumbled bacon into the salad, reserving some for garnish. This adds a savory crunch and smoky flavor throughout the salad.
- Chill the Salad: Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour. This resting time allows the flavors to meld beautifully and the salad to chill before serving.
- Serve and Garnish: Before serving, give the salad a gentle stir, then sprinkle the reserved crumbled bacon over the top for an attractive and flavorful garnish.
Notes
- Using frozen peas rather than canned ensures a sweeter, fresher pea flavor and better texture.
- For a lighter version, substitute regular mayonnaise with low-fat mayo or Greek yogurt.
- If you prefer a milder onion flavor, swap red onion for green onions.
- Make sure to drain peas thoroughly after thawing to avoid a watery salad.
- This salad keeps well covered in the refrigerator for up to 2 days.
- Serve chilled for the best taste and texture.
