Pea Salad With Eggs

My pea salad with eggs is loaded with bacon and cheese with a creamy dressing. It’s made with just a handful of ingredients, including frozen frozen peas for an easy upgrade to a classic!

My Favorite Way to Make Pea Salad

I first tried pea salad with eggs almost a full decade ago. I didn’t realize the flavor upgrade it would bring the dish (and added protein), but since then, I won’t make it any other way!

I also included bacon and cheese for a savory and salty flavor addition, and because everything is always better with bacon and cheese.

I love making it whenever I have extra hard boiled eggs because the whole pea salad can come together in just minutes. I’ve even converted my husband Ben to be a pea lover with this salad!

For more delicious salad recipes, check out my egg salad recipe, chopped salad, artichoke salad, chicken caesar salad, and ham salad recipe!

pea salad Recipe ingredients

• Frozen peas – I always start with frozen peas and let them thaw because they stay firm and slightly sweet without turning mushy.
• Sour cream – This adds tang and lightens the dressing so it doesn’t feel overly rich.
• Mayonnaise – A small amount gives the salad its classic creamy texture.
• Bacon slices – Crispy bacon adds saltiness and crunch that balances the sweetness of the peas. Plus, everything is better with bacon.
• Hard boiled eggs – These make the salad more filling without being too heavy.
• Red onion – I like red onion here for a sharp bite that cuts through the creaminess.
• Apple cider vinegar – Just enough brightens the whole salad and keeps it from tasting heavy.
• Cheddar cheese cubes – I like using cubes because they hold their shape better than shreds and add little pockets of flavor throughout the dish.
• Granulated sugar – A touch of sugar balances the vinegar and enhances the peas’ natural sweetness.
• Salt and pepper – I season lightly at first, then adjust once everything is mixed.

How to Make Pea Salad with Eggs

STEP ONE: In a medium bowl, combine the sour cream, mayonnaise, apple cider vinegar, sugar, and salt and pepper. 

STEP TWO: In the separate large bowl, add the chopped egg, peas, bacon, red onion, and cheddar cheese. 

STEP THREE: Pour the dressing over the ingredients, stir gently to coat, and serve.

RECIPE TIPS

• Bacon gets crispier as it cools, so I always let the strips cool completely before chopping.
• If the peas are still frozen, microwave them until they are warmed, then allow them to cool for a few minutes before adding them to the salad.
• I love making this recipe with extra hard boiled eggs that are already cooled. It makes the recipe so quick to make!
• I like to garnish with egg slices, so I leave an egg or two out when I’m chopping and then slice and add them right before serving.
• To avoid breaking up the chopped egg too much, I stir the pea salad very gently with a rubber spatula in a large mixing bowl after adding the dressing.
• For the deepest flavor, I let the salad chill in the refrigerator for at least an hour before serving.

Variations and Substitutions

• If I want softer eggs with jammier yolks, I boil them for less time to get that consistency I want.
• I love experimenting with different cheeses in pea salad! My favorites after the cheddar cubes are mozzarella and feta.
• I love to swap the bacon for leftover ham when I have some on hand. It’s one of my favorite ways to use it up!
• For fresh herb goodness, I love chopping up fresh dill, chives, or even cilantro to add to the dish.
• If I want a lighter version of my green pea salad, I’ll swap out some or all of the mayonnaise for plain Greek yogurt.

What to Serve with Pea Salad with Bacon

I’ve always thought of pea salad as a classic spring and summer side dish, and I often serve it at Easter alongside spiral ham, ham shank, boneless leg of lamb, or boneless turkey breast!

If I’m looking for other side dishes, I like to pair pea salad with sweet potato cornbread or turkey sliders!

Pea Salad with Eggs FAQs

Can I use canned peas instead?

I usually avoid canned peas because they’re much softer and can make the salad watery. If canned peas are the only option, I drain them very well and fold them in gently.

How do I avoid mushy peas?

I make sure the peas drain as they thaw and are fully thawed but still cold before mixing them into the salad. Over-stirring is what really causes mushy peas, so I gently mix just until everything is combined.

How should I store leftovers?

I store leftover pea salad in an airtight container in the fridge. It keeps well for up to three days, and I like to give it a quick stir before serving since the dressing can settle.

More Easy Side Dish Recipes

• Ham and egg casserole
• Million dollar deviled eggs
• Crockpot scalloped potatoes
• Roasted baby carrots
• Garlic green beans