Classic Southern Pea Salad

Combining tender sweet peas with crispy bacon, hard-boiled eggs, sharp cheddar cheese, and fresh green onions, this classic Southern pea salad offers a delightful mix of creamy, crunchy, and savory flavors. The simple mayonnaise and sour cream base adds tang and richness, while celery seeds and a hint of cayenne pepper bring authentic Southern character. After chilling for an hour, the flavors meld beautifully, making this salad a favorite at barbecues, potlucks, and family gatherings.

I first made this salad when we were new to our Georgia neighborhood, and it ended up vanishing long before anything else on the buffet. People came up all night asking for the recipe, and since then, it has been at nearly every party, big or small. It is one of those classics that never fails.

Ingredients

• Frozen sweet peas: Provide natural sweetness and color. Be sure to let them thaw fully but never cook them for the right texture
• Hardboiled eggs: Bring richness and protein. Cook ahead for convenience and peel carefully for best look
• Bacon: Brings salty crunch. Use thick cut and cook until crisp so it stays crunchy even after chilling
• Green onions: Give a mild onion bite. Slice thinly and use both green and white parts for the best flavor
• Cheddar cheese: Adds a sharp savory note. Choose extrasharp for a bold taste and grate it fresh for best melt
• Black pepper: Rounds out the flavor with gentle heat. Use freshly cracked for maximum impact
• Salt: Brings out all the other flavors. Choose kosher for even seasoning
• Garlic powder: Adds subtle background savory taste without overpowering the salad
• Celery seeds: Add traditional Southern flavor. Look for fresh seeds for the biggest aroma and do not skip this if you want true Southern taste
• Cayenne pepper: Brings a gentle warmth. A pinch is enough to brighten but not make it spicy
• Mayonnaise: Forms the creamy base. Pick a brand with bright tang like Duke’s for the most authentic flavor
• Sour cream: Adds tangy balance to the dressing. Use full fat for the richest result

Instructions

Mix the base ingredients:

Combine thawed peas, chopped hardboiled eggs, bite sized bacon, green onions, and shredded cheddar cheese in a large bowl. Make sure the peas are still firm not mushy and press gently with paper towels to remove extra moisture

Season thoughtfully:

Distribute black pepper, salt, garlic powder, celery seeds, and just a touch of cayenne pepper evenly over the mixture. Give a light toss so every bite gets a hit of seasoning. The celery seeds truly make the difference in flavor

Create the creamy dressing:

Blend together mayonnaise and sour cream in a separate small bowl until completely smooth and silky. This removes lumps and gives you a creamy texture that will coat everything evenly

Combine and chill:

Gently fold the dressing into the pea mixture using a rubber spatula so the peas do not break. Cover and chill for at least an hour. This resting time blends the flavors and adds to the creamy texture that makes this salad so loved

Celery seeds are a key touch in this recipe. My grandmother never made pea salad without them and used to say that they are what separate our family’s version from all the others. After years of following her lead, I have no choice but to agree as they add a whisper of earthiness that ties everything together.

Storage Tips

Store your Southern pea salad in an airtight container in the refrigerator for up to three days. The flavors will continue to develop and the salad actually tastes better on the second day. If you are making it ahead and want to keep the bacon crisp, wait to stir it in until just before serving. The creamy dressing and eggs hold up well, making this salad perfect for easy lunches or quick sides for weekday dinners.

Easy Variations

If bacon is not available or you want a change, swap in diced ham or turkey for a similar savory note. If you want extra crunch and color, mix in diced red bell peppers or even chopped pickles. A lighter option can be made by replacing the sour cream with Greek yogurt. For a vegetarian twist, skip the bacon and double the cheese or stir in roasted sunflower seeds.

Serving Suggestions

This pea salad shines on the table with grilled meats, especially barbecue chicken, hamburgers, or pork ribs. It fits right in alongside other classics like cornbread, deviled eggs, and potato salad at a summer cookout. My family sometimes enjoys it as a hearty salad topper on fresh greens or as a spread between slices of rustic bread for an unexpected lunch.

This Southern pea salad is a timeless, makeahead side that travels well and often tastes even better after a day in the fridge. Serve chilled and enjoy.

Common Questions About the Recipe

→ Can canned peas be used instead of frozen peas?

Yes, but be sure to drain them thoroughly to avoid extra moisture and preserve the texture.

→ Is it possible to prepare this dish ahead of time?

Absolutely, chilling it for up to a day enhances the flavors and texture.

→ Can bacon be swapped for other meats?

Yes, diced ham or turkey can be used as savory alternatives or omitted for a vegetarian option.

→ What is a good substitute for celery seeds?

Finely chopped celery provides a similar crunch and mild, earthy flavor.

→ Is this salad gluten-free?

Yes, as long as mayonnaise and cheese are certified gluten-free and no gluten-containing ingredients are added.