Ingredients:

  • 16 oz frozen peas, thawed
  • 6 oz sharp cheddar cheese, cubed small
  • 6 slices thick-cut bacon, cooked and crumbled
  • 1/2 cup red onion, finely diced
  • 2 large hard-boiled eggs, chopped
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Fry the bacon in a skillet over medium heat until mahogany colored and shattering crisp. Drain on paper towels and let cool completely before crumbling.
  2. In a small bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, honey, salt, and pepper until the mixture is velvety and smooth.
  3. Place the thawed peas, diced onion, cubed cheddar, and crumbled bacon in a large mixing bowl.
  4. Pour the dressing over the ingredients and gently fold with a spatula until every pea is coated.
  5. Fold in chopped hard boiled eggs last. This prevents the yolks from breaking and turning the salad yellow.
  6. Cover the bowl with plastic wrap.
  7. Chill the Pea Salad for 1 hour in the refrigerator.
  8. Give it one final, gentle stir before plating to redistribute any settled dressing.