Classic Southern Pea Salad


1 (16-ounce) package of frozen sweet peas, thawed (canned peas work too)
2 eggs, hard-boiled and chopped
4 to 6 slices of bacon, cooked until crisp and crumbled (or 1 cup of cooked and chopped ham, optional)
1/2 cup of chopped green onions (substitute with regular onions if preferred)
1 cup of shredded cheddar cheese (feel free to use your favorite cheese)
1/4 teaspoon of black pepper
1/2 teaspoon of salt
1/4 teaspoon of garlic powder
1/2 teaspoon of celery seeds (or 1/2 cup of chopped celery)
A sprinkle of cayenne pepper for a touch of heat
1/2 cup of mayonnaise
1/2 cup of sour cream

Combine the Salad:

In a large mixing bowl, combine the thawed sweet peas, chopped hard-boiled eggs, crumbled bacon or chopped ham (if using), chopped green onions, and shredded cheddar cheese.

Sprinkle in the black pepper, salt, garlic powder, celery seeds (or chopped celery), and a dash of cayenne. Stir thoroughly to ensure the seasonings are evenly distributed

Dress It Up:
In another bowl, whisk together the mayonnaise and sour cream until they form a smooth mixture. Pour this dressing over the pea mixture and gently stir to coat all the ingredients.

Chill and Serve:
Cover the salad and refrigerate it for at least an hour before serving. This time allows the flavors to blend together wonderfully. Enjoy:

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