This is a classic creamy pea salad with sweet green peas, crispy bacon, red onion, cheddar, hard-boiled egg, and a creamy mayonnaise-based dressing. The recipe below is designed to resemble the salad in your photo.

Ingredients — 6 servings

Salad

• 4 cups frozen green peas — about 600 g
• 6 slices bacon, cooked crisp and crumbled
• 3 hard-boiled eggs, chopped
• ½ cup finely diced red onion
• ¾ cup shredded sharp cheddar cheese
• ¼ cup chopped green onion
• 2 tbsp fresh parsley, chopped
• ¼ tsp black pepper

Creamy dressing

• ½ cup mayonnaise
• ½ cup sour cream
• 1 tbsp apple-cider vinegar
• 1 tsp Dijon mustard
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp black pepper
• ¼ tsp salt
• 1 tsp sugar or honey — optional

👩‍🍳 Detailed Recipe

1. Cook the peas

Bring a pot of water to a boil.

Add the frozen peas and cook for approximately 2 minutes—just enough to thaw and brighten them.

Drain immediately and rinse under cold water.

Important: Allow the peas to drain extremely well. Excess water will make the dressing runny.

2. Cook the bacon

Cook bacon until very crisp.

Transfer to paper towels and allow excess grease to drain.

Once cool, crumble into small pieces.

Reserve a little bacon for the final topping.

3. Prepare the eggs

Hard-boil 3 eggs.

Cool, peel and chop them.

4. Prepare the vegetables

Finely dice the red onion and slice the green onion.

For a milder onion flavor, soak the diced red onion in cold water for 5 minutes, then drain thoroughly.

5. Make the dressing

Whisk together:

• mayonnaise
• sour cream
• apple-cider vinegar
• Dijon mustard
• garlic powder
• onion powder
• black pepper
• salt
• optional sugar/honey

Taste and adjust the seasoning.

6. Assemble

Place peas, eggs, onion, cheddar, green onion and most of the bacon into a large bowl.

Pour the dressing over everything.

7. Mix gently

Fold everything together until evenly coated.

Don’t mash the peas or eggs.

8. Chill

Cover and refrigerate for at least 1 hour.

For the best flavor, refrigerate for 2–4 hours.

9. Finish like the photo

Before serving, sprinkle the remaining:

• crispy bacon
• cheddar
• green onion
• parsley

over the top.

📊 Approximate Nutrition

For 6 servings, using regular mayonnaise, sour cream, cheddar and bacon:

These are estimates; the exact values depend on your brands and the amount of bacon, cheese and dressing used.

💪 Higher-protein version

Replace half the sour cream with plain Greek yogurt and use:

• 4 eggs instead of 3
• ¾ cup Greek yogurt
• ¼ cup mayonnaise

This increases protein while reducing some of the fat from the dressing.

🌰 Nut Information

Is this recipe nut-free?

Yes. The basic recipe contains no peanuts or tree nuts.

Can I add nuts?

Yes. For extra crunch, try:

• Chopped pecans
• Walnuts
• Slivered almonds
• Sunflower seeds
• Pumpkin seeds

For a pea-and-bacon salad, pecans or sunflower seeds work particularly well.

Will nuts change the carbs?

Yes, but generally not dramatically if you use a small amount. They will increase calories, fat and usually fiber.

If you’re cooking for someone with a serious nut allergy, check packaged mayonnaise, mustard, cheese and other ingredients for allergen/cross-contact statements.

❓ Q&A

Q: Can I use canned peas?
Yes, but frozen peas usually have better texture and color. If using canned peas, drain and rinse them very well.

Q: Do I have to cook frozen peas?
Not necessarily. For a salad, thawing them completely and draining them well is sufficient. A brief blanch gives a brighter color and slightly better texture.

Q: Why is my salad watery?
The most common causes are wet peas, wet vegetables or adding the dressing before the ingredients are properly drained. Drain everything thoroughly.

Q: Can I make it the day before?
Yes. In fact, chilling overnight can improve the flavor. Keep it refrigerated.

Q: How long does it keep?
For best quality, consume it within 3–4 days when continuously refrigerated.

Q: Can I use turkey bacon?
Absolutely. It reduces the fat and calories compared with regular bacon, although the flavor will be slightly different.

Q: Can I leave out the bacon?
Yes. You’ll still have a delicious creamy pea salad, but bacon provides much of the savory flavor.

Q: Can I use Greek yogurt instead of sour cream?
Yes. Plain Greek yogurt works very well and gives you more protein.

Q: Can I replace all the mayonnaise with Greek yogurt?
Yes. The salad will be lighter and higher in protein, although less rich.

Q: Can I use ranch dressing?
Yes. Replace part or all of the mayonnaise/sour cream mixture with ranch dressing for a different flavor.

Q: Can I use mozzarella instead of cheddar?
Yes, but sharp cheddar provides more flavor. Monterey Jack or Colby Jack are also good options.

Q: Can I add chicken?
Definitely. Diced grilled chicken makes this a much more substantial high-protein meal.

Q: Can I make it low-carb?
Yes, but peas naturally contain carbohydrates. For a lower-carb version, reduce the peas slightly and increase eggs, bacon, cheese and protein.

Q: Is it keto?
The pictured-style recipe isn’t extremely low-carb because peas contribute carbohydrates. A smaller pea portion can fit some keto-style approaches, but calculate the actual nutrition from your ingredients.

Q: Can I make it without sugar?
Yes. The sugar is optional. The vinegar and Dijon provide plenty of flavor without it.

Q: Can I make it spicy?
Yes. Add jalapeño, cayenne, crushed red pepper, hot sauce or smoked paprika.

Q: Can I add pickles?
Yes. Finely diced dill pickles add excellent acidity and crunch.

Q: Can I add celery?
Absolutely. About ½ cup finely diced celery gives the salad extra crunch.

Q: Can I use frozen peas directly from the freezer?
No. Thaw them first. Frozen peas will release excess water as they thaw inside the salad.

Q: How do I make it taste more like a deli-style pea salad?
Use sharp cheddar, crispy bacon, red onion, mayonnaise + sour cream, a little vinegar, black pepper and a small amount of sugar. Letting it chill for several hours makes the flavors come together.

Q: Can I serve it warm?
It’s best served cold or well chilled.

Q: What can I serve with it?
It pairs well with grilled chicken, burgers, steak, barbecue, roasted chicken, sandwiches or grilled fish.