Ingredients
Scale
- 1 package (16 oz) frozen sweet peas, thawed (or canned peas, drained)
- 2 hard-boiled eggs, chopped (omit for vegan version or use tofu scramble)
- 4–6 slices bacon, cooked crisp & crumbled (or 1 cup ham, chopped; vegetarian: use smoked tempeh or omit)
- 1/2 cup green onions, chopped (or regular onion finely chopped)
- 1 cup shredded cheddar cheese (use your favorite cheese such as Colby-Jack or Gouda)
- 1/4 tsp black pepper (freshly ground for stronger flavor)
- 1/2 tsp salt (sea salt or kosher salt to taste)
- 1/4 tsp garlic powder (or ½ clove fresh minced garlic)
- 1/2 tsp celery seeds (or ½ cup chopped celery for texture)
- cayenne pepper (to taste; substitute smoked paprika for milder heat)
- 1/2 cup mayonnaise (use Greek yogurt or light mayo for lower fat)
- 1/2 cup sour cream (plain Greek yogurt for lighter version)
Instructions
- Step 1: Prep the Core Ingredients – Thaw the frozen peas in a colander under cold water. Hard-boil, cool, and chop the eggs. Cook bacon until crisp and crumble, or chop ham if using. Reserve some bacon and cheese for garnish.
- Step 2: Chop the Add-Ins – Chop the green onions (or onion) and prep the celery or celery seeds. Measure shredded cheese for easy mixing.
- Step 3: Make the Creamy Dressing – In a bowl, whisk together mayonnaise, sour cream, garlic powder, salt, pepper, and celery seeds (or celery). Add cayenne pepper or smoked paprika to taste.
- Step 4: Combine Everything – In a large bowl, add peas, chopped eggs, bacon or ham, green onions, and cheese. Pour in dressing and gently fold to coat without mashing peas.
- Step 5: Chill & Serve – Cover and refrigerate for at least 2 hours (up to overnight). Before serving, stir gently and garnish with reserved bacon or cheese.