Prep Time: 20 minutes
Cook Time: 10 minutes (for bacon)
Chill Time: 1 hour (recommended)
Total Time: 1 hour 30 minutes
Servings: 8–10

Ingredients

For the Salad

• 4 cups (about 600 g / 21 oz) frozen sweet peas, thawed and drained
• 8 slices bacon, cooked until crispy and crumbled
• 1 cup (115 g / 4 oz) sharp cheddar cheese, shredded
• ½ cup red onion, finely diced
• 2 hard-boiled eggs, chopped (optional, as shown in the image)

For the Dressing

• ¾ cup (180 g) mayonnaise
• ¼ cup (60 g) sour cream
• 1 tablespoon apple cider vinegar or fresh lemon juice
• 1 tablespoon granulated sugar (optional, balances the flavors)
• ½ teaspoon garlic powder
• ½ teaspoon black pepper
• ¼ teaspoon salt (adjust to taste)

Instructions

Step 1: Prepare the Ingredients

• Thaw the peas completely and pat dry with paper towels.
• Cook the bacon until crisp, then crumble.
• Dice the onion.
• Shred the cheddar cheese.
• Chop the hard-boiled eggs, if using.

Step 2: Make the Dressing

In a medium bowl, whisk together:

• Mayonnaise
• Sour cream
• Vinegar or lemon juice
• Sugar
• Garlic powder
• Salt
• Black pepper

Whisk until smooth and creamy.

Step 3: Assemble the Salad

In a large bowl, combine:

• Peas
• Bacon
• Cheddar cheese
• Red onion
• Chopped eggs

Pour the dressing over the mixture and gently fold until evenly coated.

Step 4: Chill

Cover and refrigerate for at least 1 hour before serving. Chilling allows the flavors to blend.

Step 5: Garnish

Before serving, sprinkle with:

• Extra bacon
• Additional shredded cheddar
• Fresh chopped parsley (optional)

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Nutrition Information (Approximate)

Per serving (1 of 10):

• Calories: 285
• Protein: 10 g
• Carbohydrates: 12 g
• Fat: 22 g
• Saturated Fat: 7 g
• Cholesterol: 55 mg
• Sodium: 410 mg
• Fiber: 4 g
• Sugar: 5 g

Nutrition values are estimates and vary based on ingredient brands and portion size.

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Tips for Success

• Dry the thawed peas well to prevent a watery salad.
• Freshly shredded cheese melts into the dressing better than pre-shredded cheese.
• Add the bacon just before serving if you want it to stay extra crispy.
• Taste the dressing before mixing and adjust the seasoning if needed.

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Variations

• Add diced ham for a heartier salad.
• Stir in chopped celery for extra crunch.
• Use pepper jack cheese for a spicy version.
• Add chopped dill pickles or sweet relish for tanginess.
• Replace sour cream with plain Greek yogurt for a lighter option.

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Storage

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: Not recommended, as the dressing may separate and the peas can become mushy after thawing.

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Frequently Asked Questions

Q: Can I use canned peas?
Fresh or frozen peas are best. Canned peas are much softer and may become mushy.

Q: Do I need to cook the peas?
No. Simply thaw frozen peas and drain them well.

Q: Can I make this ahead of time?
Yes. Prepare it up to 24 hours in advance. For the best texture, reserve some bacon to sprinkle on just before serving.

Q: Can I use Greek yogurt instead of sour cream?
Yes. Plain Greek yogurt is a great substitute and adds extra protein.

Q: Is this recipe gluten-free?
Yes, as long as your mayonnaise, bacon, and seasonings are certified gluten-free.

Q: What can I serve with pea salad?

• Grilled chicken or steak
• Burgers or hot dogs
• Barbecue ribs
• Fried chicken
• Baked ham
• Sandwiches and wraps