This Southern pea salad is a creamy, flavorful side dish perfect for summer barbecues, family gatherings, or holiday meals. Sweet peas, smoky bacon, sharp cheddar, and hard-boiled eggs combine with a tangy, creamy dressing spiced with garlic, celery seeds, and a hint of cayenne. After chilling, the salad melds into a refreshing, crowd-pleasing treat that pairs beautifully with grilled meats, fried chicken, or roasts.
Why You’ll Love This Recipe
- Ready in under 30 minutes, perfect for quick prep
- Uses everyday ingredients you likely have on hand
- A versatile side that complements a variety of mains
- Make-ahead friendly for stress-free entertaining
- Loved for its balance of sweet, smoky, creamy, and tangy flavors
Ingredients & Selection Tips
- Frozen Sweet Peas: Sweet peas are the star here—choose good quality frozen ones. Thaw and drain well to avoid watery salad.
- Hard-Boiled Eggs: Adds protein and creamy richness. Chop them to medium-small pieces for good texture without overpowering bites.
- Bacon: Crisp, smoky bacon is a must. Cook until just crisp but not burnt for best flavor and texture. You can substitute diced ham if preferred.
- Green Onions: Mild and fresh onion flavor without overpowering. Use both the white and green parts for color and bite.
- Shredded Cheddar Cheese: Sharp cheddar adds creaminess and a savory depth. Freshly shredded melts better and tastes fresher than pre-shredded.
- Seasonings: Fresh cracked black pepper, salt, garlic powder, celery seeds (key Southern flavor), and a dash of cayenne pepper for warmth without heat.
- Mayonnaise and Sour Cream: This combo balances creaminess and tang. Use full-fat versions for the richest flavor.
Step-by-Step Instructions
1. Prepare the Peas and Base Ingredients
- Thaw frozen peas fully and drain off any excess moisture. Rinse under cool water if needed to speed thawing.
- In a large bowl, combine the peas with chopped hard-boiled eggs, crumbled cooked bacon, sliced green onions, and shredded cheddar cheese.
2. Season the Mixture
- Sprinkle salt, freshly ground black pepper, garlic powder, celery seeds, and cayenne pepper evenly over the pea mixture.
- Gently toss with your hands or a large spoon to distribute seasonings evenly without mashing the peas.
3. Make the Dressing
- In a small bowl, whisk together mayonnaise and sour cream until smooth and well combined.
- This creamy dressing adds richness and tang, perfectly coating the salad.
4. Combine Dressing and Salad
- Pour the dressing over the pea mixture.
- Use a rubber spatula or large spoon to fold gently until everything is evenly coated. Be careful not to crush the peas or eggs.
5. Chill and Serve
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably 2-3 hours, to allow the flavors to meld.
- The salad tastes even better the next day once the dressing fully soaks in.
- Serve chilled as a side dish at your next barbecue, picnic, or family meal.
Tips for Best Results
- Avoid watery salad: Make sure peas are fully thawed and drained well. Excess moisture dilutes flavors and makes the salad soggy.
- Cook bacon just right: Crispy but not burnt bacon adds crunch and smoky flavor without bitterness.
- Gentle mixing: Fold gently when combining dressing so peas and eggs retain their shape and texture.
- Chill well: Don’t skip the refrigeration step; the rest time enhances all the flavors and gives the salad a perfect creamy consistency.
Serving Suggestions
- Pairs wonderfully with grilled chicken, ribs, burgers, or fried chicken.
- Add alongside classic Southern sides like cornbread, baked beans, or coleslaw for a full meal.
- Great potluck or picnic dish because it travels well and can be made ahead.