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.
If you’re looking for more side dish recipe using frozen peas, take a look at this Mixed Green Vegetable Medley.
What You Can Expect From This Recipe
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 frozen 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 our favorite Grilled Chicken Recipe.
Recipe for Pea Salad With Eggs
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 Frozen Green 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 a lifelong student of home cooking. I hope to inspire you try to cook as often as you 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.
Lean Ann, There’s nothing better than a collection of recipes handed down from generation to generation. Anytime I get the opportunity to purchase a cookbook from a church group, or a collection of family recipes, I jump at the chance. There’s no substitution for good old-fashioned cooking. Some of those recipes are true gems, and this looks one of those. I love peas and I love cheese…..can’t get better than that.
I’m just getting started in the blogging world…..one week old. My recipes also come from the heart. Hope you’ll stop by and say Hi @ Melding Magic.
You bet I’ll stop by your site. I agree about those old books. I have a ton of them. Thanks so much for the visit and the comment.
Thanks for stopping by my blog. Love that your family has a cookbook! What a wonderful idea. I love passing down family recipes and traditions. Great blog.
My pleasure Danita. Nice to meet you through that Linky party.
I think it’s neat that you made a cookbook with family recipes!
You know, I don’t really like pea salad but it’s because I don’t like peas. But your post takes me back to my childhood. My mom used to make pea salad to take to family gatherings! I’ll admit, the flavors of the sauce are good, I just can’t stand peas! Your salad does look delicious, though. 🙂
Julie, I’m getting similar comments about it being an old recipe. I’ve never had it. I’m surprised.
I love the idea of gathering recipes for a family cookbook Lee Ann! I think I’m stealing that idea! Stopping by from Grow Your Blog Networking party. Have a great weekend!
Thanks so much for stopping by and the comment. It’s been fun meeting so many good bloggers from this party.
I love old family recipes. They make you feel connected somehow. I have some fresh peas from the farmers market in the freezer and am going to make this salad. It looks yummy.
What a good idea to write down all your family’s recipes. I wish I had all of our recipes in one place! Sometimes the old classics are the best!
Thanks Meghan.
Yum! Love the combo of bacon and cheddar with the creamy “dressing”…
Lee Ann
I love family cookbooks – I made one a few years ago after my grandmother passed… I was desperate to hold on to her anyway I could….
Anyhow, congrats on getting featured on the #GYBHop this week!
Happy Thursday!
Ang
Thanks so much for stopping by and the comment. And good for you for getting that cookbook done! They are charished pieces. And thanks for that congrats. I was shocked and very pleased.
I love that you compiled a family cookbook, LeeAnn! We did one 7-8 years ago as well and I love having so many food memories in one place.
Thank you Mary. I agree, and it was so satisfying to see the smile on my Aunt’s face when she saw this book. She bought so many to give to all of her friends.
Lea Ann, I think it’s wonderful you are honoring your mother’s side of the family in this cookbook and passing along their recipes to current and future generations. I stopped by from Paula’s GYB party.
Thank you so much Joan. I don’t know why I’ve not done this before now. Heading over to take a look at your site.
I think family recipes are such a great idea. What a wonderful way to strengthen your family ties through food and through generations. Looking forward to enjoying this pea salad and more recipes from your collection!
What a lovely comment Holly. Thank you.
That cookbook project sounds like something I should get started on too. The folks aren’t getting an younger.
I love this salad, but haven’t had it in forever. Thanks for bringing back my memories of this.
Dave, it was really easier than you imagine. The companies that do this do so much of the work. The big job is to gather and proof read. And seeing the look on my Aunt’s faces when they received the books …. priceless!
Hi again, Lea Ann. Got so excited about the pea salad I forgot to mention your book. I think this is FANTASTIC! I have been working on just such a cookbook for what seems like forever. I’m trying to make sure I don’t leave anything out. I’ll be looking forward to your recipes. What a wonderful thing you have done to preserve your family heritage.
Thank you for your lovely comment Cathy. It was very rewarding.
Oh gosh, I love pea salad and haven’t made it in ages. Think I have to change todays dinner menu. Sometimes I toss in a handful of chopped cashews if I have them. If I had this now I would eat it for breakfast.
I’ve never made it until now. It’s really good.
Now that looks just like a Kansas family dinner!! I love my copy of this book, Lea Ann – you should do a giveaway. Just sayin. 🙂
I will do a giveaway. I only have 6 copies left, but will probably do a couple.
That salad looks awesome, great recipe!
Thanks Eric!
I have been enjoyed several family and friends of family recipes this year from my “Aunt” Myrna to recipes my mom got 45 years ago. It’s a taste down memory lane!
Hey, I wanted to introduce you to another blogger friend of mine who is rubbing Hatch chiles in my face:) Jason Griffin at http://griffinsgrub.wordpress.com/2013/08/20/hatch-chile-pork-stew/ I got to know him through the Big Green Egg community.
Thanks for the link. He’s as Hatch obsessed as me.
I am so proud of you for writing this book. In my family we are relegated to mere memories of that great coconut cake grandma used to make or Mom’s wonderful Waldorf salad, without a true recipe to rely on. I do love pea salad. I believe it is actually called Iowa Pea Salad, and it seems that everyone, from Iowa or not have their own version. Yours looks delicious.
Really? Iowa! Thanks for that information Karen. I’ll have to do a Google search for some history.
Great looking burger Lea Ann. I wish my mother had written down more of her recipes. She cooked from scratch from recipes in her head. Sadly we have practically none of those. BUT, I did find her one and only cookbook that she ever owned and much to my surprise, there were a couple of the recipes she had used in it. All I had to do was find the ones where the pages were dirty 🙂
Sam
Sam, I have an ancient cookbook that my mom learned from and going through it, I’ve found some of her techniques that she learned from this book. I keep it in a plastic bag. It’s from the 30’s.
First of all the burger looks fantastic. I’ve always enjoyed this type of pea salad and you version sounds very good but I have to stick with the mayo and of course everything is better with bacon and cheddar.
I’ve never had this pea salad until now. I will be enjoying it again. And bacon and cheddar? You get big yup from me.