My sister and I used to hang around the kitchen table while Mom prepped dinner, always trying to sneak bites of whatever she was making. She had a way of tossing together humble ingredients that somehow felt like a treat.

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One dish that stuck with both of us over the years is her chilled pea salad. It wasn’t anything fancy—just a big bowl of peas, a few chopped boiled eggs, crispy bacon bits if we were lucky, and that creamy dressing she’d whisk in a coffee mug. We didn’t appreciate it then, but now that I’ve got a full family table of my own, I find myself reaching for the same staples she did.

Last Sunday, my daughter helped me pull this salad together for lunch after church. She stood on her step stool, stirring the dressing while I chopped eggs. We used frozen peas—Mom always said they tasted fresher—and let it sit while we grilled outside. When we brought it out later, the bowl was almost empty before the burgers came off the grill. My husband even asked if we had more tucked in the fridge.

This recipe isn’t just about flavor. It’s a thread tying our family through seasons, stories, and shared meals. And while it’s evolved just a bit to fit my fridge and pantry, the heart of it still feels like Mom’s kitchen on a slow Sunday afternoon.

Short Description

This classic Southern pea salad blends sweet peas, creamy dressing, sharp cheddar, and crispy bacon into a refreshing and satisfying side dish—perfect for potlucks, barbecues, or everyday meals.

Key Ingredients

1 (16-ounce) package frozen sweet peas, thawed (or canned peas, well drained)
2 hard-boiled eggs, chopped
4 to 6 slices bacon, cooked and crumbled or 1 cup cooked chopped ham (optional)
1/2 cup chopped green onions or regular onions
1 cup shredded cheddar cheese (or your preferred cheese)
1/4 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/2 teaspoon celery seeds or 1/2 cup chopped celery
A sprinkle of cayenne pepper
1/2 cup mayonnaise
1/2 cup sour cream

Tools Needed

Large mixing bowl
Small mixing bowl
Rubber spatula
Measuring cups and spoons
Sharp knife and cutting board

Cooking Instructions

Step 1: Combine the Base Ingredients
Add the thawed sweet peas to a large mixing bowl. Gently stir in the chopped hard-boiled eggs, crumbled bacon (or ham), onions, and shredded cheddar.

If you’re using frozen peas, make sure they’re fully thawed and well drained to prevent a soggy salad.

Step 2: Season the Mixture
Sprinkle in the salt, pepper, garlic powder, celery seeds or celery, and cayenne. For even distribution, gently toss everything together—your hands work best if you’re comfortable using them.

Step 3: Make the Dressing
In a separate small bowl, whisk together the mayonnaise and sour cream until smooth and creamy. This combination gives the salad a rich texture with just enough tang.

Step 4: Fold in the Dressing
Pour the dressing over the pea mixture and gently fold with a rubber spatula. Take your time—be careful not to mash the peas while making sure everything is evenly coated.

Step 5: Chill Before Serving
Cover the bowl and refrigerate for at least 1 hour, preferably 2–3. This gives the flavors time to develop. It’s even better the next day if you can make it ahead.

Why You’ll Love This Recipe

Flavorful and Creamy: Sweet peas paired with smoky bacon, sharp cheddar, and a tangy dressing make every bite rich and satisfying.

Perfect for Make-Ahead: It holds up well in the fridge and tastes even better the next day.

Budget-Friendly: Uses common pantry and fridge staples—no fancy ingredients required.

Kid-Approved: Even picky eaters often ask for seconds.

Versatile: Works as a side, snack, or even a light lunch on warm days.

Mistakes to Avoid & Solutions

Using Wet Peas
Problem: Thawed peas can hold excess water.
Solution: Drain them well and pat gently with paper towels if needed before mixing.

Overmixing the Salad
Problem: Peas get mushy if handled too roughly.
Solution: Use a soft rubber spatula and gently fold instead of stirring.

Skipping the Chill Time
Problem: The flavors won’t fully come together.
Solution: Always refrigerate for at least an hour—this step really makes a difference.

Over-salting
Problem: Bacon and cheese already add saltiness.
Solution: Taste before adding extra salt, especially if you’re using salty ham.

Serving and Pairing Suggestions

Serve as a cold side dish with grilled meats or fried chicken.

Great with sandwiches, especially ham or turkey.

Ideal for summer potlucks, picnics, or holiday buffets.

Serve it family-style in a big bowl or in individual ramekins for portion control.

Storage and Reheating Tips

Store: Keep in an airtight container in the refrigerator for up to 3 days.

Do not freeze: The texture won’t hold up.

Reheating: Not recommended—this salad is best served cold or at room temperature.

Make Ahead: Prep it the night before for best flavor and minimal day-of effort.

FAQs

1. Can I use canned peas instead of frozen?
Yes, just be sure to drain them very well and rinse gently. They’re softer, so mix carefully.

2. What’s a good bacon alternative?
Chopped cooked ham works well. You can also try smoked turkey for a lighter option.

3. Can I use Greek yogurt instead of sour cream?
Yes! Plain Greek yogurt gives a slightly tangier flavor and bumps up the protein.

4. What cheese works best?
Sharp cheddar is traditional, but Colby Jack or even pepper jack adds a fun twist.

5. Is this salad keto-friendly?
Not strictly, but you can make it lower carb by skipping the peas and adding chopped green beans or cauliflower instead.

Tips & Tricks

Use pre-shredded cheese to save time, but shred your own if you want that creamy melt-in flavor.

Add diced red bell pepper for color and crunch.

If your bacon isn’t crispy enough, crumble it on just before serving to keep it from going soft.

Let kids help stir in the ingredients—this one’s very hands-on friendly.

Recipe Variations

Spicy Jalapeño Twist
Swap the green onions with chopped pickled jalapeños. Add extra cayenne or a dash of hot sauce to the dressing for more heat.

Herbed Pea Salad
Mix in 1 tablespoon of chopped fresh dill and swap the cheddar for crumbled feta for a fresher, tangier flavor.

Vegan Version
Use vegan mayo and sour cream alternatives. Omit the bacon and eggs, and add diced avocado and roasted chickpeas for protein and texture.

Creamy Ranch Style
Use 1/2 cup ranch dressing and 1/2 cup sour cream instead of plain mayo. Add a few teaspoons of ranch seasoning to the mix for that familiar tang.

Final Thoughts

After dinner, we sat around finishing our sweet tea, and my son asked if we could pack the leftover salad for his lunch the next day. That little comment made me smile. It’s moments like those that remind me why I keep cooking these familiar dishes—not just for the taste, but for the comfort and connection they bring.

Watching my kids grow up with the same food memories I had feels like passing along a quiet kind of joy. Simple recipes like this one don’t need much fuss. They just need a full table, a few laughs, and maybe someone sneaking one last bite before the bowl gets rinsed.

Classic Southern Pea Salad