Paula Deen Green Pea Salad Recipe
Are you looking for a classic Southern side dish? This Paula Deen Green Pea Salad Recipe is a winner.
Equipment
- Large mixing bowl
- Small mixing bowl
- Sharp knife
- Cutting board
- Measuring cups
- Measuring spoons
- Rubber spatula
Ingredients
- 1 Lb Frozen Green Peas
- 1/2 Cup Mayonnaise
- 1/4 Cup Sour Cream
- 1/2 Cup Red Onion
- 1 Cup Cheddar Cheese
- 3 Large Hard Boiled Eggs
- 6 Slices Bacon
- 1/2 Tsp Salt
- 1/4 Tsp Black Pepper
Instructions
- Thaw your frozen peas in a colander first. Run cold water over them for a few minutes. Drain all the excess water very well.
- Cook your bacon until it is very crispy. Let the bacon cool on a paper towel. Crumble it into small pieces for the topping.
- Peel your hard-boiled eggs with care. Chop the eggs into small, even chunks. Set them aside in a small bowl.
- Dice your red onion into very small pieces. You want the flavor in every single bite. Do not leave the pieces too large.
- Whisk the mayo and sour cream together now. Add the salt and pepper to this mixture. This creates your smooth and tasty dressing.
- Place peas and onions in the large bowl. Add the cheese cubes and chopped eggs next. Pour the dressing over the top of everything.
- Fold the ingredients together with a spatula. Be gentle so you do not mash the peas. Ensure everything has a coating of dressing.
- Add the crumbled bacon at the very end. Stir it in or sprinkle it on top. This keeps the bacon bits nice and crunchy.
Notes
- Use frozen peas instead of canned peas for texture.
- Make sure you drain the peas very well.
- Chill the salad for one hour before serving it.
- Use sharp cheddar for a much bolder flavor.
- Do not overcook the bacon or it tastes burnt.
- Add the bacon right before you serve it.
- Dice the onions very small for better balance.
- Use full-fat mayo for the best Southern taste.
- Taste the salad before adding extra salt.
- Keep the egg chunks medium-sized for good texture.