I grew up watching my aunt bring this to every single family cookout, and honestly? I used to think pea salad sounded boring. Then I tasted hers. The creamy dressing, the salty bacon, the pop of those cold peas—it’s weirdly addictive. Now I’m the one making it, and my kids actually fight over the last scoop.
This is one of those old-school Southern sides that just works. It’s cold, creamy, crunchy, and comes together in about 10 minutes. Perfect for potlucks, picnics, or honestly just eating straight from the bowl while standing at the fridge.
**INGREDIENTS:**
• 1 (16 oz) package frozen peas, thawed (or canned, drained)
• 2 hard-boiled eggs, chopped
• 4–6 strips cooked bacon, crumbled
• ½ cup shredded cheddar cheese
• ¼ cup diced red onion (optional, but adds a nice bite)
• ½ cup mayonnaise
• 2 tablespoons sour cream
• 1 teaspoon sugar
• Salt and black pepper to taste
**INSTRUCTIONS:**
1. In a large bowl, combine the thawed peas, chopped eggs, crumbled bacon, shredded cheese, and onion if using.
2. In a small bowl, whisk together the mayo, sour cream, sugar, salt, and pepper until smooth and creamy.
3. Pour the dressing over the pea mixture and gently toss until everything is coated.
4. Cover and refrigerate for at least 30 minutes so the flavors can settle in and the salad gets nice and cold.
5. Give it a quick stir before serving. Taste and add more salt or pepper if needed.
That’s it. Cold, creamy, salty, a little sweet—it hits every note. And somehow it tastes even better the next day.
Would you add extra bacon or keep it classic?