A classic creamy pea salad loaded with sweet green peas, crispy bacon, cheddar cheese, red onion, and hard-boiled eggs. The creamy dressing brings everything together for a rich, crunchy, and savory side dish. This recipe is inspired by the photo.

Recipe Details

Prep Time: 20 minutes
Chill Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 6–8
Difficulty: Easy

Ingredients

For the Salad

5 cups (700 g) frozen green peas, thawed
6 slices bacon, cooked until crisp and chopped
4 large hard-boiled eggs, chopped
1 cup (100 g) sharp cheddar cheese, shredded
½ medium red onion, finely diced
½ cup (60 g) chopped celery, optional
¼ cup fresh parsley, finely chopped
2 tbsp sunflower seeds, optional
Extra bacon and cheddar for topping

Creamy Dressing

¾ cup (180 g) mayonnaise
¼ cup (60 g) sour cream
1 tbsp Dijon mustard
1 tbsp apple cider vinegar or fresh lemon juice
1–2 tsp honey or sugar
½ tsp garlic powder
½ tsp dried dill
¼ tsp salt
¼ tsp freshly ground black pepper

Step-by-Step Instructions

1. Prepare the Peas

Place the frozen peas in a colander and allow them to thaw completely.

Drain very well and gently pat them dry with paper towels.

Important: Don’t boil the peas until soft. Using thawed peas keeps the salad fresh and slightly crisp.

2. Cook the Bacon

Cook the bacon in a skillet over medium heat until crisp.

Transfer it to a paper-towel-lined plate and let it cool.

Chop or crumble the bacon into bite-sized pieces.

Set aside about 2 tablespoons for decorating the top.

3. Prepare the Eggs

Place the hard-boiled eggs in a bowl and chop them into small pieces.

For a prettier salad, leave a little bit of the egg yolk visible in larger pieces.

4. Prepare the Vegetables

Finely dice the red onion and celery.

Chop the parsley.

If your red onion has a very strong flavor, soak the diced onion in cold water for about 5 minutes, then drain well.

5. Make the Creamy Dressing

In a small bowl, whisk together:

Mayonnaise
Sour cream
Dijon mustard
Apple cider vinegar or lemon juice
Honey or sugar
Garlic powder
Dill
Salt
Black pepper

Whisk until completely smooth and creamy.

Taste and adjust the seasoning if needed.

6. Assemble the Salad

Add the following to a large mixing bowl:

Thawed peas
Chopped eggs
Cheddar cheese
Red onion
Celery
Parsley
Most of the bacon

Pour the dressing over everything.

7. Mix Gently

Use a large spoon or spatula to gently fold everything together.

Don’t stir too aggressively—the peas and eggs can break apart.

You want every ingredient lightly coated with the creamy dressing.

8. Chill

Cover the bowl and refrigerate for at least 1 hour.

For even better flavor, you can prepare it several hours ahead.

9. Garnish & Serve

Before serving, sprinkle the remaining bacon over the top.

Add a little extra shredded cheddar, parsley, and a few peas for a beautiful presentation.

Serve chilled.

Tips for the Best Pea Salad

✔ Drain the peas well: Excess water can make the dressing thin.

✔ Use sharp cheddar: It gives the salad a stronger cheesy flavor.

✔ Keep the bacon crispy: Add some bacon immediately before serving for the best texture.

✔ Don’t overmix: Gentle folding keeps the eggs and peas intact.

✔ Let it chill: The flavors become better after resting in the refrigerator.

Easy Variations

Extra Crunch

Add diced cucumber or celery.

Different Cheese

Try:

Colby Jack
Monterey Jack
Mild cheddar
Pepper Jack

More Herbs

Add fresh dill, chives, or green onions.

Extra Bacon

For a more bacon-forward salad, add another 2–3 slices.

Slightly Spicy

Add a small amount of paprika or finely diced jalapeño.

Lighter Dressing

Replace part of the mayonnaise with plain Greek yogurt.

Storage

Store leftovers in a covered container in the refrigerator.

For the best quality, enjoy within 3 days.

Keep the salad refrigerated and don’t leave it sitting out for extended periods, especially at warm temperatures.

Frequently Asked Questions

Can I use fresh peas?

Yes. Briefly blanch fresh peas until tender-crisp, then cool them completely before adding them.

Can I use canned peas?

You can, but frozen peas are generally better for this salad because they retain a firmer texture. If using canned peas, drain and rinse them very well.

Can I make this salad the night before?

Yes. It can be prepared several hours ahead or the night before. Reserve some bacon for the topping so it stays crisp.

Why is my pea salad watery?

The peas, vegetables, or dressing may contain excess moisture. Drain thawed peas thoroughly and pat them dry before mixing.

Can I make it without bacon?

Absolutely. Simply leave it out, or add sunflower seeds for extra crunch.

Can I use turkey bacon?

Yes, turkey bacon can be substituted if you prefer.

Can I use Greek yogurt?

Yes. You can replace some or all of the sour cream with plain Greek yogurt.

What type of peas are best?

Frozen green peas are an excellent choice. Thaw them but don’t overcook them.

Can I add chicken?

Yes. Diced cooked chicken can turn this into a more substantial salad.

How long should I chill it?

At least 1 hour is recommended, although a few hours gives the flavors more time to blend.

Can I serve it immediately?

You can, but chilling it first gives the dressing time to coat the ingredients and improves the overall flavor.

Quick Recipe Card

Thaw peas → cook & crumble bacon → chop eggs and vegetables → make creamy dressing → combine everything → chill 1 hour → garnish with bacon and cheddar → serve chilled.

Creamy • Cheesy • Crunchy • Fresh • Perfect for Potlucks & BBQs