Old Fashioned Pea Salad with Eggs

Pea Salad With Eggs is a delicious and popular Summer BBQ side dish recipe. Easy to make.

Cuisine American

Prep Time 20

Cook Time 10

Resting time 2

Total Time 2 30

Servings

Calories 254kcal

Cook frozen peas according to package instructions. Let them cool for about 15 minutes before proceeding.
In a large bowl, combine cooked and drained peas, cheddar cheese cubes, chopped hard boiled eggs, chopped celery, chopped sweet pickle, and crumbled bacon. Stir to combine.
In a small bowl, use a fork to whisk together the Miracle Whip and heavy cream.
Pour it over the pea salad mixture. Add salt and pepper and using a large spoon stir until will combined.
Cover and chill for two hours and better yet over night.

Tips for Success

- Once the peas are cooked, let them cool for about 20 minutes before mixing the salad. If the peas are piping hot, the cheese will start to melt.

- The original recipe doesn't call for it, but I like to add 1/2 cup chopped sweet onion.

- Make sure the cheese is very cold. It will be easier to cut into cubes.
- If you have time, make the hard boiled a day in advance. They'll be easier to chop if refrigerated and very cold. Warm eggs will simply fall apart when you try to chop them.

This is a mayonnaise based pea salad, don't let it sit at room temperature for over two hours.