A classic creamy salad made with sweet green peas, crispy bacon, cheddar cheese, red onion, and hard-boiled eggs, tossed in a rich, tangy dressing. It’s colorful, crunchy, creamy, and perfect for potlucks, BBQs, holidays, or an easy side dish.

Servings

6–8 servings

Time

Prep: 20 minutes
Cook: 10–12 minutes
Chill: 1–2 hours
Total: About 1½–2 hours

Ingredients

For the Salad

4 cups (about 600 g) frozen green peas
6 slices bacon
¾ cup (90 g) shredded sharp cheddar cheese
½ small red onion, finely diced
3 hard-boiled eggs, chopped
¼ cup chopped fresh parsley
¼ cup sliced or chopped green onions, optional
2 tablespoons sunflower seeds, optional
¼ teaspoon black pepper

For the Creamy Dressing

½ cup mayonnaise
½ cup sour cream
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey or a small amount of sugar
½ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon black pepper
1–2 tablespoons milk, if needed to thin

Step-by-Step Instructions

1. Cook the Bacon

Place the bacon in a skillet over medium heat.

Cook until it is golden brown and crispy, turning as needed.

Transfer the bacon to a paper-towel-lined plate to remove excess grease.

Allow it to cool completely, then crumble or chop it into small pieces.

Tip: Reserve a small amount of crispy bacon for sprinkling over the top just before serving.

2. Prepare the Green Peas

Place the frozen peas in a colander.

Pour cold water over them until they are thawed.

Drain them very well.

Pat gently with paper towels if they are particularly wet.

Important: Don’t cook the peas until soft. Using thawed peas keeps the salad bright green and pleasantly crisp.

3. Prepare the Eggs

Place the eggs in a saucepan and cover them with water.

Bring the water to a boil.

Once boiling, reduce the heat slightly and cook for about 10–11 minutes.

Transfer the eggs to ice-cold water and let them cool.

Peel the eggs and chop them into bite-sized pieces.

Set aside.

4. Prepare the Vegetables

Finely dice the red onion.

If using green onions, slice them thinly.

Chop the fresh parsley.

Shred the cheddar cheese if you’re using a block of cheese.

Freshly shredded cheese usually gives the salad a better texture than very finely processed pre-shredded cheese.

5. Make the Creamy Dressing

In a medium bowl, combine:

Mayonnaise
Sour cream
Lemon juice
Dijon mustard
Honey
Garlic powder
Onion powder
Salt
Black pepper

Whisk until completely smooth.

If the dressing seems too thick, add 1 tablespoon of milk and mix.

Add another tablespoon if needed.

Taste and adjust the seasoning.

For extra tanginess, add a little more lemon juice.

For a slightly sweeter dressing, add a tiny amount of additional honey or sugar.

6. Combine the Salad

Place the thawed and well-drained peas into a large mixing bowl.

Add:

Chopped bacon
Cheddar cheese
Red onion
Chopped hard-boiled eggs
Parsley
Green onions, if using
Sunflower seeds, if using

Add the creamy dressing.

Gently fold everything together using a large spoon or spatula.

Be careful not to mash the peas or eggs.

7. Chill the Salad

Cover the bowl and refrigerate for at least 1 hour.

For the best flavor, allow it to chill for 1–2 hours.

This gives the peas and other ingredients time to absorb the creamy dressing.

Before serving, gently stir the salad.

If it has become too thick, add a small spoonful of sour cream or mayonnaise and mix gently.

8. Garnish and Serve

Transfer the salad to a serving bowl.

Top with:

Extra crispy bacon
A little shredded cheddar
Chopped parsley
A few peas
Optional sliced hard-boiled egg

Serve chilled.

For a presentation similar to the photo, use a clear serving bowl and sprinkle the bacon, cheese, red onion, and peas over the top.

Recipe Tips

Drain the peas very well so the dressing doesn’t become watery.
Don’t overcook the peas.
Use freshly cooked crispy bacon for the best texture.
Sharp cheddar gives the salad a stronger, delicious cheese flavor.
Let the salad chill before serving.
Add some of the bacon immediately before serving to keep it crunchy.
Cut the red onion finely so its flavor doesn’t overpower the salad.
Gently fold the ingredients together to keep the eggs and peas intact.

Easy Substitutions

Bacon

Turkey bacon can be used if preferred.

Cheese

Try:

Cheddar
Colby Jack
Monterey Jack
Pepper Jack
Mild cheddar

Dressing

Greek yogurt can replace some of the sour cream or mayonnaise.

Onion

Red onion can be replaced with green onions or finely diced sweet onion.

Peas

Frozen peas are recommended because they stay bright and firm, but well-drained canned peas can also be used.

Eggs

The eggs can be omitted if you prefer a simpler pea salad.

Optional Add-Ins

For extra texture and flavor, try adding:

Sunflower seeds
Chopped celery
Diced cucumber
Diced bell pepper
Chopped green onions
Diced pickles
Shredded carrot
Chopped fresh dill
A little Parmesan cheese

Make-Ahead Instructions

This salad is excellent for making ahead.

Prepare the salad up to 24 hours in advance and keep it covered in the refrigerator.

For the best texture, reserve some bacon and add it just before serving.

If preparing more than a day ahead, keep the bacon separate and add it shortly before serving so it remains crisp.

Storage

Store leftovers in an airtight container in the refrigerator.

For best quality, enjoy within 3–4 days.

Keep the salad refrigerated and do not leave it sitting out for extended periods, especially at outdoor gatherings or in warm weather.

What to Serve With It

This creamy pea salad pairs beautifully with:

Grilled chicken
BBQ chicken
Burgers
Grilled steak
Roasted chicken
Pulled pork
Baked potatoes
Corn on the cob
Sandwiches
BBQ ribs

It’s especially good as a summer BBQ or potluck side dish.

Approximate Nutrition

Per serving, based on 8 servings:

Calories: approximately 300–350
Protein: 10–12 g
Carbohydrates: 15–18 g
Fat: 22–27 g
Fiber: 4–5 g

Nutrition will vary depending on the bacon, mayonnaise, cheese, and serving size used.

Frequently Asked Questions

Q1. Can I use fresh peas?

Yes. Fresh peas can be lightly blanched and then cooled completely before adding them to the salad.

Q2. Do I need to cook frozen peas?

No. For this salad, frozen peas can simply be thawed and drained. This helps them retain their bright color and firm texture.

Q3. Can I use canned peas?

Yes, but drain and rinse them very well. Canned peas are generally softer than frozen peas.

Q4. Can I make this without bacon?

Absolutely. Simply leave out the bacon. You can add sunflower seeds or chopped nuts for extra texture.

Q5. Can I make it without eggs?

Yes. The salad will still be delicious without the hard-boiled eggs.

Q6. Can I use Greek yogurt?

Yes. Replace part or all of the sour cream with plain Greek yogurt for a tangier dressing.

Q7. Why is my salad watery?

The peas may not have been drained thoroughly, or the vegetables may have released water. Drain the peas very well before mixing.

Q8. Can I make this salad the night before?

Yes. It actually tastes even better after chilling for several hours.

Q9. How can I keep the bacon crispy?

Reserve some bacon and sprinkle it over the salad immediately before serving instead of mixing all of it into the salad.

Q10. Can I add more cheese?

Yes. Add extra cheddar according to your preference.

Q11. Can I make the dressing lighter?

Yes. Use more Greek yogurt and less mayonnaise for a lighter creamy dressing.

Q12. Can I add ranch seasoning?

Yes. A small amount of ranch seasoning can give the dressing a delicious extra flavor.

Q13. Is this served hot or cold?

This is a cold salad and should be served chilled.

Q14. Can I make a larger batch?

Yes. Simply double all the ingredients for a larger gathering.

Q15. What makes this salad so creamy?

The combination of mayonnaise and sour cream creates the rich, creamy dressing that coats the peas, bacon, cheese, onion, and eggs.

Final Presentation

For a beautiful presentation like the photo, layer the bright green peas with purple-red onion, shredded golden cheddar, crispy bacon, and chopped eggs in a clear serving bowl.

Finish with extra bacon, cheddar, parsley, and a few whole peas on top.

Creamy • Crunchy • Savory • Fresh • Perfect for BBQs & Potlucks 🥓🟢🥗