Go Back

Easter Pea Salad

Easter pea salad combines thawed peas, hard-boiled eggs, sharp cheddar, and red onion in a creamy mayonnaise and sour cream dressing. Chill it for at least 1 hour, then fold in crisp crumbled bacon just before serving.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Chilling 1 hour
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

For the salad
  • 6 slices bacon
  • 1 bag (16 oz) peas frozen, thawed and patted dry
  • 2 eggs large, hard-boiled, peeled and chopped
  • 1 cup cheddar cheese sharp, shredded
  • 0.33 cup red onion finely chopped
For the dressing
  • 0.5 cup mayonnaise
  • 0.25 cup sour cream
  • 1 tsp apple cider vinegar
  • 1 tsp granulated sugar
  • 0.25 tsp kosher salt
  • 0.13 tsp black pepper

Equipment

  • 1 large skillet

Method
 

Cook the bacon
  1. Cook the bacon in a large skillet over medium heat for 8 to 10 minutes, turning occasionally, until crisp.
  2. Transfer the bacon to a paper towel-lined plate to cool, then crumble.
Make the dressing
  1. In a large bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, granulated sugar, kosher salt, and black pepper until smooth.
Assemble the salad
  1. Add the peas, chopped eggs, cheddar cheese, and red onion to the dressing and gently fold until evenly coated.
  2. Cover and refrigerate for at least 1 hour.
  3. Fold in the crumbled bacon just before serving.

Notes

Pat the thawed peas dry so the dressing stays creamy, and fold in the bacon just before serving to keep it crisp. Refrigerate leftovers in a covered container for up to 3 days; freezing is not recommended. For a lighter dressing, replace some of the mayonnaise with plain Greek yogurt.