This English Pea Salad is easy to prepare, and it brings together a delightful combination of textures and flavors. The creamy dressing, tender peas, savory eggs, sharp cheddar, and crispy bacon create a perfect balance of richness and freshness.
The ingredients
- Mayonnaise
- Shallots, finely chopped
- Red wine vinegar
- Granulated sugar
- Salt
- Black pepper
- Frozen peas, thawed
- Hard-boiled eggs, chopped
- Cheddar cheese, cut into small cubes
- Cooked crumbled bacon
For the ingredients quantities go to the recipe card below
Notes
Mayonnaise: For a lighter option, you can substitute with Greek yogurt or a combination of yogurt and mayo.
Shallots: Available in most grocery stores, but you can substitute with red onion if shallots are unavailable.
Frozen Peas: These are easy to find in the freezer aisle of any grocery store. Ensure they are thawed before mixing. Canned peas can be used in a pinch but may alter the texture.
Bacon: Cook it fresh for the best crunch, or use store-bought pre-cooked crumbled bacon for convenience.
Tips
- Make sure your peas are fully thawed and drained well to prevent excess water in your salad.
- If you’re in a hurry, use store-bought hard-boiled eggs to save time.
- The salad is best served chilled, so plan ahead for at least 30 minutes of chilling time in the fridge.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The salad may become slightly watery as it sits, so give it a gentle stir before serving.
This salad doesn’t freeze well due to the mayonnaise-based dressing. It’s best enjoyed fresh within a few days of preparation.
English Peas Salad
Ingredients
- ½ cup mayonnaise
- 2 shallots finely chopped
- 2 tablespoons red wine vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 cups frozen peas thawed
- 3 hard-boiled eggs chopped
- ¾ cup cheddar cheese cut into small cubes
- ¼ cup cooked crumbled bacon
Instructions
- In a large mixing bowl, add all ingredients. Gently fold until evenly distributed.
- Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together. Serve cold and enjoy!
Notes
Nutrition
FAQ
1. Can I use fresh peas instead of frozen peas?
If you prefer fresh peas, blanch them briefly in boiling water for about 2-3 minutes, then drain and let them cool before using in the salad. Fresh peas will add a firmer texture, but frozen peas are often more convenient and just as delicious.
2. How far in advance can I make English Pea Salad?
You can make English Pea Salad up to 24 hours in advance. In fact, making it ahead of time allows the flavors to meld together beautifully. Just be sure to store it in an airtight container in the fridge until you’re ready to serve.
3. What can I substitute for bacon?
If you don’t eat bacon or want a vegetarian option, you can substitute the bacon with crispy fried onions, toasted nuts, or even vegan bacon bits for a smoky flavor.
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