Step 1: Prepare the peas
Place the frozen peas in a colander and allow them to thaw completely. Pat them gently with paper towels to remove excess moisture. There is no need to cook them; keeping them slightly crisp gives the salad its delicious texture.
Step 2: Cook the bacon
Cook the bacon in a skillet over medium heat until golden and crispy. Transfer it to a paper-towel-lined plate to drain. Once cool enough to handle, crumble it into small pieces.
Step 3: Prepare the eggs
Peel the hard-boiled eggs and chop them into bite-sized pieces. Set aside.
Step 4: Make the creamy dressing
In a small bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, sugar, and garlic powder. Season with salt and black pepper to taste.
Step 5: Combine the salad ingredients
Add the thawed peas, chopped eggs, shredded cheddar cheese, diced red onion, and most of the crispy bacon to a large mixing bowl.
Step 6: Add the dressing
Pour the creamy dressing over the pea mixture. Gently fold everything together until the vegetables, cheese, eggs, and bacon are evenly coated.
Step 7: Chill
Cover the bowl and refrigerate for at least 1 hour before serving. Chilling allows all the flavors to blend together and makes the salad even more delicious.
Step 8: Add the finishing touch
Just before serving, sprinkle the remaining crispy bacon and a little extra cheddar cheese over the top.
Serve this creamy pea salad alongside grilled chicken, burgers, barbecue, roasted meats, sandwiches, or your favorite summer dishes. It also makes a fantastic make-ahead side dish for potlucks and family gatherings.
For the best texture, keep the salad refrigerated and avoid leaving it at room temperature for extended periods, especially during warm-weather gatherings.
Creamy, crunchy, cheesy, and loaded with crispy bacon—this is one side dish everyone will be asking you to make again! 🥓💚🥗
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