This is a recipe for Old Fashioned green pea salad with eggs. Using frozen peas makes this a cinch to make. It’s Creamy with Miracle Whip, savory with bacon and cubed cheddar cheese. A popular choice for pot lucks and back yard bbq’s.
This is a recipe I’ve had for well over 50 years. A family recipe that made regular appearances at every family pot luck or Holiday gathering. My mom used to call it Pea Salad with Eggs. Her reference to eggs due to the fact that she thought any salad was better with chopped hard boiled eggs.
This green pea salad is easy to make and a crowd pleaser. It’s ingredients are classic “salad” ingredients, similar to making Old Fashioned Potato Salad. However, a bit easier.
Creamy, sweet and savory, cheesy and crunchy with bacon, you might want to double this recipe, because it won’t last long. People love this Southern style pea salad.
Ingredients You’ll Need
- 16-ounce package of frozen peas
- Medium cheddar cheese
- Hard boiled eggs
- Celery
- Sweet pickles
- Cooked and crumbled bacon
- Heavy Cream
- Miracle Whip
About Miracle Whip: Growing up, in our family, when using a mayonnaise type product, Miracle Whip was the choice. It was used in potato salad and on sandwiches. Miracle Whip is a sweeter and tangier version of mayonnaise.
Ingredient Substitutions
- Sweet Pickles: Substitute sweet pickle relish.
- Miracle Whip: You can substitute mayonnaise for Miracle Whip, but if you do, add ⅛ teaspoon of apple cider vinegar, and ¼ teaspoon sugar.
The Process: It’s Easy!
- Step 1: In a large bowl, combine cooked and drained peas, cheddar cheese cubes, chopped hard boiled eggs, chopped celery, chopped sweet pickle, and crumbled bacon.
- Step 2: Gently stir to combine ingredients.
- Step 3: In a small bowl, combine cream and Miracle Whip. Pour it over the pea salad mixture.
- Step 4: Add salt and pepper and using a large spoon stir until will combined. Refrigerate for at least 2 hours to let flavors marry.
Questions You May Have
You could, and if you do, drain them very well. Canned peas will have a mushier texture and different flavor. Please stick with sweet frozen peas for this recipe.
Yes. It’s meant to be “made ahead” and served cold.
Tips For Success
- Once the peas are cooked, let them cool for about 15 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 ½ cup chopped sweet onion.
- Make sure the cheese is very cold. It will be easier to cut into cubes.
- Same with hard-boiled eggs. Make them the day before and refrigerate until ready to use. Warm eggs will simply fall apart when you try to chop them.
Storage
Since this is a mayonnaise based pea salad, don’t leave it sit out for over two hours. Store in the refrigerator for up to 4 days. This salad simply won’t freeze well.
What To Serve It With
This Old Fashioned Pea Salad with Eggs is a Summer Pot Luck favorite.
- Any grilled entree, like your favorite grilled burger. We especially like this Steakhouse Burger Recipe.
- Kabobs are a favorite Summer back yard bbq choice, take a look at one of our favorites, Curry Lemon Grilled Steak Kebabs.
- Or try it with this Teriyaki Sauce for Grilled Salmon.
Recipe for Old Fashioned Pea Salad
I hope you give this unique pea salad with eggs recipe a try. It’s super easy to make and a guaranteed crowd pleaser. Try this salad for your next gathering and be ready to share the recipe.
And if you’re looking for even more side dishes for picnic style gatherings, don’t miss this line-up of Summer cook-out sides. I’m positive you’ll find something you love. And the most popular side dish on my site for Broccoli Rice and Cheese Casserole.
Related Recipes
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Old Fashioned Pea Salad with Eggs
Ingredients
- 16 ounces frozen peas cooked, drained and cooled
- 1 cup Medium Cheddar Cheese cut into small cubes.
- 2 hard cooked eggs chopped
- 1 Cup celery chopped
- ⅛ Cup sweet pickles drained, chopped
- 2 slices thick bacon cooked and crumbled
- 2 Tablespoons Heavy cream
- ½ Cup Miracle Whip or Mayonnaise
- Salt and Pepper to taste
Instructions
- 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.
Notes
-
- 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 ½ 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.
Nutrition
Old Fashioned Pea Salad With Eggs …It’s What’s for a Side dish.
This recipe for Pea Salad with Eggs was first published in 2013 and updated March 19, 2024 with better photos and step by step instruction photos.
Why Trust My Recipes? I am a Culinary School Graduate and believe that everyone should try to cook as often as they can. I’ve been cooking for 50 years, and my recipes are tried and true tested and tested and then tested again before published. To read more take a look at my About Page.
This is the exact same recipe my mom made my whole life except for the cream and bacon. I lost the recipe so so happy I found this!
So glad you found my sit and this recipe. Enjoy.
I’ve made Pea Salad since the 70s when I was a young bride. My recipe varies some from yours. I use cheese, chopped dill pickles, eggs, no bacon or celery, mayonnaise, one squirt of mustard, and seasoned salt and pepper. Sometimes I will use two or three cans of English peas, a good quality brand. My sister makes it every year for us for Thanksgiving, and she uses a miracle whip in hers. It wouldn’t be Thanksgiving without it although I do try and make pea salad several times during the year.
Looks like a must try Chef but it will have to be mayo for me – don’t care for Miracle Whip.
What happens if you don’t have cream? Is it a must?
Great post! I put together a family cook book a few years ago, and it is so special to have!
I agree about those family cookbooks. I’m really glad I took the time to publish ours.
Miracle Whip is what makes it! My mom made it my whole life and I’ll be 70 next month!
Hi Barbara. Miracle most certainly has it’s place in recipes. I actually never had “mayonnaise” until I moved out on my own. Miracle whip was used on sandwiches, and in cole slaw. Thanks for taking the time to write a note.
This reminds me of a pea salad my grandmother used to make. She used shredded cheese, I think. I always loved it, but I’d forgotten about it and have never made it myself. Thanks for bringing this back to mind!
I’m receiving so many comments like yours Lisa. I didn’t realize this was an old recipe. It was pretty much unknown to me until now. I really liked it. As always, thanks so much for stopping by and the comment.