The photo shows a classic creamy green-pea salad loaded with sweet peas, crispy bacon, cheddar, red onion and hard-boiled eggs. The exact photographed recipe cannot be confirmed from the image alone, but this version closely matches the ingredients and appearance. Similar classic recipes use peas, bacon, cheddar, eggs and a mayonnaise-based dressing.
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Paula Deen
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Ingredients — serves 8–10
Salad
4 cups frozen green peas, thawed and thoroughly drained
6–8 slices bacon, cooked very crisp and crumbled
1 cup sharp cheddar cheese, shredded or cut into small cubes
3 hard-boiled eggs, chopped
½ cup finely diced red onion
½ cup finely diced celery — optional, but excellent for crunch
2–3 tbsp chopped fresh parsley or chives — optional
Creamy dressing
¾ cup mayonnaise
¼ cup sour cream
1 tbsp apple-cider vinegar
1 tsp sugar or honey
½ tsp salt, or to taste
¼ tsp freshly ground black pepper
¼ tsp garlic powder — optional
Tiny pinch of cayenne — optional
This mayo/sour-cream combination gives a richer but tangier dressing than mayonnaise alone; variations of pea salad commonly use either mayo alone or mayo with sour cream.
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Savory Find
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Optional additions
For a bowl especially similar to the photograph, you can add:
½ cup extra shredded cheddar
¼ cup finely chopped roasted red pepper
2 tbsp chopped chives
¼ cup sunflower seeds
¼ cup chopped toasted almonds or pecans — see the nut information below
A little extra bacon for the top
Step-by-Step Method
1. Prepare the peas
Put the frozen peas into a colander and rinse with cold water until thawed.
Drain extremely well and pat them dry with paper towels.
This is one of the most important steps. Watery peas can thin the dressing and make the finished salad soupy.
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Curry Trail
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Do not boil the frozen peas unless they are particularly firm. Thawed frozen peas retain their shape, sweetness and bright green color very well.
2. Cook the bacon
Cook the bacon in a skillet over medium heat until genuinely crisp.
Transfer to paper towels and allow it to cool.
Crumble or chop it into small pieces.
Tip: Keep some bacon aside for the topping rather than mixing all of it into the salad. This gives you the crispy bacon visible in the photograph.
3. Prepare the eggs
Hard-boil 3 eggs.
Cool completely, peel and chop.
For the appearance in the photo, chop the eggs relatively small rather than leaving large slices.
You can also halve one or two additional eggs for decoration.
4. Prepare the vegetables and cheese
Finely dice:
Red onion
Celery, if using
Roasted red pepper, if using
Shred the cheddar or cut it into small cubes.
Sharp cheddar works particularly well because its stronger flavor stands up to the creamy dressing and sweet peas.
5. Make the dressing
Whisk together:
¾ cup mayonnaise
¼ cup sour cream
1 tbsp apple-cider vinegar
1 tsp sugar
½ tsp salt
¼ tsp black pepper
Garlic powder and cayenne, if using
Taste it before adding it to the salad.
You want the dressing to taste slightly stronger and tangier than you think necessary, because the peas and cheese will mellow it.
If too thick, add 1 teaspoon milk or lemon juice at a time.
If too sharp, add another spoonful of mayonnaise or a tiny amount of sugar.
6. Combine
Place the following into a large bowl:
Thawed peas
Cheddar
Red onion
Celery
Chopped eggs
Most of the bacon
Pour the dressing over everything.
Fold gently with a large spatula.
Don’t aggressively stir—the peas can become crushed and the salad will lose the attractive chunky appearance.
7. Chill
Cover and refrigerate for at least 1 hour.
For the best flavor, make it several hours ahead.
The resting period allows the dressing to coat the ingredients and the flavors to meld; make-ahead chilling is a common recommendation for this style of pea salad.
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Crimson Cinnamon
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Before serving, stir gently.
If it has become too thick, loosen it with 1–2 teaspoons mayonnaise or sour cream.
How to Make It Look Like the Photograph
Transfer the salad into a large clear serving bowl.
Pile it slightly higher in the center.
Then decorate with:
Crispy bacon pieces
A little shredded cheddar
Whole or halved peas
Small pieces of red onion
Chopped chives or parsley
A few small pieces of hard-boiled egg
For an especially attractive presentation, reserve the prettiest bacon pieces and scatter them over the top immediately before serving.
Nut Information
Nuts are not necessary for traditional pea salad. Classic versions generally focus on peas, bacon, cheese, eggs, onion and creamy dressing.
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Paula Deen
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However, nuts can add a very pleasant crunchy contrast.
Best nut choices
1. Toasted pecans — best for richness
Use ¼ cup chopped pecans.
Toast for 3–5 minutes in a dry skillet.
Cool before adding.
2. Toasted almonds — best for crunch
Use sliced or slivered almonds.
Toast lightly until golden.
3. Walnuts
Stronger, slightly bitter flavor.
Use sparingly—about ¼ cup.
4. Sunflower seeds
Technically a seed rather than a nut.
Excellent if you want crunch without using tree nuts.
A pea-salad variation can include sunflower seeds, toasted almonds or other nuts, although they’re optional rather than essential.
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The Vintage Cook
Nut allergy
If serving this to guests, do not add nuts unless you know they are safe for everyone.
Also check:
Mayonnaise
Cheese
Bacon
Seasonings
Packaged toppings
for manufacturer allergen statements and cross-contact warnings.
For a completely nut-free version, simply leave the nuts out—the salad is excellent without them.
Easy Substitutions
Ingredient Substitute
Frozen peas Well-drained canned peas
Cheddar Colby, Monterey Jack or mild cheddar
Red onion Green onion or sweet onion
Bacon Turkey bacon
Mayonnaise Greek yogurt + mayonnaise
Sour cream Greek yogurt
Celery Water chestnuts
Apple-cider vinegar Lemon juice
Pecans Almonds or sunflower seeds
Bacon Diced cooked ham
Canned peas work, but drain them exceptionally well. Frozen peas are often preferred because they maintain good color and texture.
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Curry Trail
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Vegetarian Version
Simply omit the bacon.
To compensate for the missing smoky/salty flavor, try:
½ tsp smoked paprika
Extra sharp cheddar
Toasted sunflower seeds
A little extra black pepper
You could also use vegetarian bacon if desired.
🥚 Egg-Free Version
The eggs are traditional but not mandatory.
Simply omit them and increase the cheddar slightly, or add:
Celery
Sunflower seeds
Water chestnuts
for additional texture.
Lighter Dressing
For a lighter version, use:
½ cup Greek yogurt
¼ cup mayonnaise
2 tbsp sour cream
1 tbsp lemon juice
½ tsp Dijon mustard
Salt and pepper
The result will be tangier and less rich than the classic version.
Spicy Version
Add:
½ tsp smoked paprika
¼ tsp cayenne
1 finely chopped jalapeño
½ tsp Dijon mustard
For mild heat, remove the jalapeño seeds.
Ranch-Style Version
Replace approximately half of the mayonnaise with ranch dressing.
Add:
½ tsp garlic powder
1 tbsp chopped chives
1 tbsp chopped parsley
Black pepper
Ranch-based variations are commonly used with creamy pea salads.
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These Old Cookbooks
Recipe Q&A
Q: Can I use canned peas?
Yes. Drain and rinse them very well before using. Excess liquid can make the dressing watery.
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Curry Trail
Q: Do I cook frozen peas?
Usually no. Thaw them, drain them thoroughly and use them directly.
Q: Can I make this the day before?
Yes. This is an excellent make-ahead salad. Refrigerating it allows the flavors to meld.
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Crimson Cinnamon
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Q: When should I add the bacon?
For maximum crispness, mix most of it into the salad and reserve some for the top right before serving.
Q: Why is my pea salad watery?
Usually because the peas weren’t drained sufficiently or because vegetables released water.
Pat thawed peas dry before mixing.
Q: Can I use fresh peas?
Yes. Fresh peas work particularly well when they’re sweet and tender.
Q: Should I use shredded or cubed cheese?
Both work.
Small cubes give a more substantial bite, while shredded cheddar distributes the cheese throughout the salad more evenly.
Q: Can I omit the onion?
Absolutely. Onion is primarily there for flavor and crunch. Classic recipes also offer onion as an ingredient that can be omitted.
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These Old Cookbooks
Q: Can I use Greek yogurt instead of mayonnaise?
Yes. You can replace some or all of the mayonnaise with Greek yogurt, although the flavor will be tangier and less traditionally rich.
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Closet Cooking
Q: How long does it keep?
Because this contains mayonnaise, eggs and bacon, keep it refrigerated and don’t leave it sitting at room temperature for extended periods.
For best quality, consume homemade leftovers promptly; one pea-salad recipe recommends roughly 1–2 days refrigerated.
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These Old Cookbooks
Q: Is this salad gluten-free?
The basic ingredients are naturally gluten-free, but check packaged bacon, mayonnaise, cheese and seasonings for their specific labeling if gluten avoidance is important.
Q: Can I freeze pea salad?
I don’t recommend it. The mayonnaise-based dressing can separate and the peas and vegetables can become watery or soft after thawing.
Q: What should I serve with it?
It’s particularly good alongside:
Grilled chicken
BBQ chicken
Burgers
Grilled steak
Roast beef
Fried chicken
Sandwiches
Picnic foods
BBQ ribs
Q: Can I make it less rich?
Yes. Use more Greek yogurt and less mayonnaise, reduce the bacon, and increase the vegetables.
Q: What makes the pictured version look so colorful?
The combination of bright green peas, purple-red onion, yellow cheddar, golden bacon and pale creamy dressing creates the layered appearance seen in the photograph.