Paula Deen English Pea Salad

Paula Deen English Pea Salad is a quick, creamy side salad made with frozen peas, crisp bacon and sharp cheddar, ready in 20 minutes. Try this easy Southern comfort food side for potluck, cookout or church supper, since it comes together in one bowl, feeds 6 and needs no oven.

Let the bacon cool completely before it goes in the bowl, because warm bacon wilts the peas and turns the mayonnaise runny. Skip that and you lose the crisp bite that makes this salad work.

Paula uses thawed frozen peas instead of canned, so they stay bright green and a little sweet instead of mushy. Chopped hard-cooked eggs and a splash of lemon juice keep the dressing light, so nothing feels heavy next to a plate of fried chicken.

Paula Deen English Pea Salad

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Course: SaladCuisine: American, SouthernDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

220

kcal

Cool peas, salty bacon and shredded cheddar get folded into a light mayonnaise dressing with a squeeze of lemon. Once it chills, every bite is creamy with a little crunch from the bacon.

Ingredients

• 4 slices bacon
  

• 1 (10-oz) package frozen peas, thawed and drained
  

• 1 cup cheddar cheese, shredded
  

• 2 hard-cooked eggs, peeled and chopped
  

• 3 tablespoons mayonnaise
  

• 2 teaspoons fresh lemon juice
  

Directions

• Cook the bacon: Cook 4 slices of bacon in a large skillet over medium heat until crisp. Then move it to a paper towel-lined plate to drain.
• Cool the bacon: Let the bacon cool completely on the plate. Once it is cool, crumble it into small pieces.
• Combine the salad: Combine the crumbled bacon, 1 (10-oz) package of thawed and drained frozen peas, 1 cup shredded cheddar cheese and 2 chopped hard-cooked eggs in a medium serving bowl. Stir gently so the peas stay whole.
• Add the dressing: Stir in 3 tablespoons mayonnaise and 2 teaspoons fresh lemon juice. Then season with salt and pepper to taste.
• Serve or chill: Serve the salad right away if you want the bacon at its crispest. Otherwise, refrigerate it until you are ready to put it on the table.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, John Boos maple cutting board, 18 x 12, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use canned peas instead of frozen?

Frozen peas work much better here, since canned ones are soft and can turn the salad mushy. If frozen is all you have, thaw them and pat them dry so the dressing doesn't get watery.

How long does English pea salad keep in the fridge?

It's best the day you make it, because the bacon softens as it sits. Leftovers keep in a covered container for about 2 days, though you'll lose that crisp bite.

Can I make this salad ahead of time?

Yes, you can cook the bacon and boil the eggs a day ahead and keep them separate in the fridge. Then stir everything together shortly before serving so the bacon stays crisp.

What can I use in place of cheddar cheese?

Colby jack or Swiss both melt into the dressing nicely and keep the salad creamy. A sharp cheddar still gives the best flavor against the sweet peas.

What is the most common mistake with this salad?

Adding the bacon while it's still warm is the big one, since the heat wilts the peas and thins the mayonnaise. Let it cool fully, then mix everything together.