Creamy Pea Salad with Bacon & Hard Boiled Egg

5 from 2 votes

A family favorite! Great for holidays, BBQ or parties. If you're making it for a crowd, I suggest doubling the recipe.

Prep Time15

Cook Time25

Total Time40

Course: Cold Side Dish, Side Dish

Cuisine: American

Keyword: BBQ, Easter, potluck, summer dish

Servings:

Calories: 116kcal

Author: Katia

16 oz. frozen sweet peas thawed
4 oz. thick apple-wood smoked bacon chopped and cut small
3 hard-boiled eggs peeled and finely chopped
3 Tbsp. real mayonnaise
1.5 Tbsp. sweet onion very thin quarter slices or diced small (soak in water for 10 mins to reduce bite if you like)
1/2 tsp. sea salt
1/4 tsp. granulated garlic
1/4 tsp. black pepper
1/4 tsp. smoked paprika
1-2 tsp. apple cider vinegar
3 Tbsp. shredded cheddar cheese (Optional)

Chop up bacon really small while raw and then cook in a pan till crispy, remove from pan and place atop paper towel lined plate
Add thawed peas to a medium mixing bowl.
Make your creamy dressing in a small mixing bowl by combining mayonnaise, salt, garlic, pepper, paprika and 1 tsp of apple cider vinegar in a small bowl (you can always add more ACV later if you like). Stir till well combined.
Add dressing to the bowl with the peas and stir.
Add chopped hard boiled eggs, bacon and combine (*Optional leave a small amount of chopped egg and bacon out of mixture and sprinkle on top of salad serving bowl for presentation) If you're adding any optional additional ingredients like shredded cheese add them now as well.
Enjoy immediately or chill in the refrigerator till ready to serve.
Once ready to serve, adjust ACV, salt and pepper to taste.

Store in an airtight container in the refrigerator and enjoy within 3-5 days although I truly doubt it will last that long.