Creamy Pea Salad With Eggs

Close up with pea salad with eggs laying on top with a spoon about to scoop out a bunch.

5 from 5 votes

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!

Prep Time15

Total Time15

Course: Side Dishes

Cuisine: American

Servings: servings

Calories: 270kcal

Author: Samantha Erb

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