Classic Southern Pea Salad
A creamy, crunchy Southern-style side dish made with sweet green peas, crispy bacon, cheddar cheese, hard-boiled eggs, onion, and a tangy mayonnaise-sour cream dressing. This style of pea salad is commonly served chilled at BBQs, potlucks, picnics, and family gatherings.
Ingredients
For the Salad
16 oz (1 lb) frozen sweet peas, thawed and well drained
2 large eggs, hard-boiled and chopped
4–6 slices bacon, cooked crisp and crumbled
1/2 cup green onions, finely chopped
1 cup sharp cheddar cheese, shredded or cut into small cubes
1/2 cup celery, finely chopped, optional
For the Creamy Dressing
1/2 cup mayonnaise
1/2 cup sour cream
1 teaspoon apple cider vinegar or fresh lemon juice
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/2 teaspoon salt, or to taste
1/2 teaspoon celery seeds
Pinch of cayenne pepper, optional
1 teaspoon sugar, optional, for a slightly sweeter Southern-style dressing
The combination of peas, eggs, bacon, cheddar, onion, mayonnaise, and sour cream is a common classic Southern formulation.
Instructions
1. Prepare the peas
Thaw the frozen peas completely. Drain them very well and gently pat them dry with paper towels. Do not cook the thawed peas; keeping them firm gives the salad a better texture.
2. Prepare the eggs and bacon
Hard-boil the eggs, cool completely, peel, and chop. Cook the bacon until crisp, drain on paper towels, cool, and crumble.
3. Prepare the vegetables and cheese
Finely chop the green onions and celery if using. Shred the cheddar or cut it into small bite-size cubes.
4. Make the dressing
In a separate bowl, whisk together mayonnaise, sour cream, apple cider vinegar, garlic powder, black pepper, salt, celery seeds, and cayenne. Add the optional sugar if you prefer a slightly sweeter dressing.
5. Combine the salad
Place the peas, chopped eggs, bacon, green onions, celery, and cheddar in a large mixing bowl.
6. Add the dressing
Pour the dressing over the salad. Fold everything together gently with a spatula so the peas remain whole and the eggs do not become mashed.
7. Chill
Cover and refrigerate for at least 1 hour. For the best flavor, prepare it several hours ahead or the night before. Chilling allows the flavors to blend.
8. Serve
Give the salad a gentle stir before serving. Garnish with a little extra cheddar, bacon, green onion, or freshly cracked black pepper.
Recipe Information
Prep Time: 20 minutes
Cook Time: 10 minutes for eggs and bacon
Chill Time: 1–2 hours
Total Time: About 1 hour 30 minutes
Servings: 6–8
Course: Side Dish
Cuisine: Southern American
Difficulty: Easy
Best Served: Chilled
Nutrition Information
Approximate per serving, assuming 8 servings:
Calories: 250–300 kcal
Protein: 9–11 g
Carbohydrates: 12–15 g
Fat: 20–24 g
Saturated Fat: 6–8 g
Fiber: 3–4 g
Sugar: 4–5 g
Sodium: 400–550 mg
Cholesterol: 70–90 mg
Nutrition varies considerably depending on the mayonnaise, cheese, and bacon brands used. A comparable Southern pea salad recipe reports about 280 calories, 12 g carbohydrates, 9 g protein, and 22 g fat per serving.
Nut & Allergen Information
Tree Nuts: None in the standard recipe.
Peanuts: None.
Eggs: Contains eggs.
Milk/Dairy: Contains dairy from cheddar cheese and sour cream.
Soy: May be present in some mayonnaise or processed bacon products; check labels.
Gluten: The basic ingredients are naturally gluten-free, but bacon, mayonnaise, seasonings, and other processed ingredients should be checked for cross-contact or additives if strict gluten avoidance is required.
Mustard: May be present in some mayonnaise products.
Pork: Contains pork if regular bacon is used.
Vegetarian: Not as written. Omit bacon and use a vegetarian-approved cheese and mayonnaise if desired.
Helpful Tips
Prevent watery salad: Drain and dry the peas thoroughly before mixing.
Best cheese: Sharp cheddar gives the salad a stronger flavor and works particularly well with the sweet peas.
Crispy bacon: Add some bacon immediately before serving if you want maximum crunch.
Make ahead: The salad can be prepared ahead and refrigerated; the flavors generally improve after chilling.
Extra crunch: Add finely diced celery, red onion, or water chestnuts.
Tangier flavor: Add a little extra apple cider vinegar or pickle juice.
Lighter option: Replace part of the mayonnaise with plain Greek yogurt.
Frequently Asked Questions
Q: Can I use canned peas instead of frozen peas?
Yes. Drain and rinse canned peas thoroughly, then pat them dry before adding them.
Q: Do I need to cook frozen peas?
No. For this salad, thawed frozen peas can be used without cooking.
Q: Can I make this salad the day before?
Yes. It is an excellent make-ahead side dish. Keep it covered and refrigerated until serving.
Q: How long does Southern Pea Salad last?
For best quality, keep it refrigerated in an airtight container and use within about 3–5 days.
Q: Can I leave out the bacon?
Absolutely. The salad will still be creamy and flavorful. You can add extra celery, onion, or cheese for additional texture.
Q: Can I use Greek yogurt instead of sour cream?
Yes. Plain Greek yogurt works well as a tangy alternative.
Q: Can I use Miracle Whip instead of mayonnaise?
Yes. It will make the dressing slightly sweeter and tangier.
Q: What can I serve with pea salad?
It pairs especially well with BBQ chicken, grilled meats, burgers, sandwiches, pulled pork, fried chicken, and other picnic-style dishes.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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