Creamy Pea Salad With Eggs
My pea salad with eggs is made with just a handful of ingredients including bacon and cheese along with a creamy dressing. It's the perfect upgrade to a classic!
Ingredients
- 3 cups frozen peas thawed
- 1/3 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 2 teaspoons granulated sugar
- salt and pepper to taste
- 8 cooked bacon slices chopped
- 2 hard boiled eggs peeled and chopped
- 1/4 cup red onion chopped
- 1/2 cup cheddar cheese cubed
Instructions
- In a medium bowl, combine the sour cream, mayonnaise, apple cider vinegar, sugar and salt and pepper.
- In a separate large bowl, place the peas, bacon, eggs, red onion, and cheddar cheese.
- Pour the dressing over the ingredients and mix very carefully to not break the eggs or peas.
- Serve immediately or store in the fridge until ready to serve!
Notes
- If your 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.
- Feel free to replace the bacon with ham cubes when you have leftovers.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Serving: 1Calories: 270kcalCarbohydrates: 14gProtein: 12gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 94mgSodium: 329mgPotassium: 288mgFiber: 4gSugar: 6gVitamin A: 825IUVitamin C: 30mgCalcium: 110mgIron: 1mg
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
Tried this recipe?Let us know how it was!