Classic Southern Pea Salad (Print Version)
Sweet peas blend with crispy bacon, sharp cheddar, and a creamy tangy dressing in this Southern chilled side.
# What You'll Need:
→ Vegetables & Eggs
01 -
3 cups frozen sweet peas, thawed
02 -
4 large hard-boiled eggs, peeled and chopped
03 -
1/2 cup green onions, thinly sliced, including white and green parts
→ Dairy
04 -
1/2 cup sharp cheddar cheese, freshly grated
05 -
1/2 cup mayonnaise
06 -
1/3 cup full-fat sour cream
→ Meat
07 -
6 slices thick-cut bacon, cooked crisp and chopped
→ Spices & Seasonings
08 -
1/2 teaspoon kosher salt
09 -
1/4 teaspoon freshly ground black pepper
10 -
1/4 teaspoon garlic powder
11 -
1/2 teaspoon celery seeds
12 -
Pinch cayenne pepper
# Steps to Follow:
01 -
In a large mixing bowl, gently combine thawed sweet peas, chopped hard-boiled eggs, crisp bacon, sliced green onions, and freshly grated cheddar cheese. Press the peas lightly with paper towels to remove any excess moisture before mixing.
02 -
Sprinkle kosher salt, black pepper, garlic powder, celery seeds, and cayenne pepper evenly over the mixture. Toss lightly to distribute seasoning thoroughly throughout the salad.
03 -
In a separate small bowl, whisk together mayonnaise and sour cream until smooth and creamy without lumps to ensure even coating.
04 -
Fold the creamy dressing gently into the pea mixture using a rubber spatula to avoid breaking the peas. Cover the bowl and refrigerate for at least 60 minutes to allow flavors to meld.
# Additional Notes:
01 -
Press thawed peas between paper towels to prevent watery salad.
02 -
Using extra crispy bacon maintains crunch after chilling.
03 -
Serving chilled for at least one hour enhances flavor melding.