Ingredients:

  • 20 oz frozen petite peas
  • 1/2 cup red onion, finely diced
  • 1/4 cup fresh Italian parsley, chopped
  • 8 slices thick-cut bacon, cooked and crumbled
  • 1 cup sharp cheddar cheese, cubed into 1/4 inch squares
  • 3 large hard-boiled eggs, chopped
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tbsp apple cider vinegar
  • 1 tsp granulated sugar
  • 1/2 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper

Instructions:

  1. Render the bacon. Place 8 slices of thick cut bacon in a cold skillet. Turn the heat to medium and cook until deep golden brown and shatter crisp. Note: Starting in a cold pan allows the fat to render slowly for a better crunch.
  2. Drain the fat. Move the bacon to a paper towel-lined plate. Let it cool completely before crumbling. Note: Hot bacon will melt the cheese cubes instantly.
  3. Thaw the peas. Rinse 20 oz of frozen petite peas under cold water in a colander. Shake well until no ice crystals remain.
  4. Dry the peas. Spread the peas on a clean kitchen towel and pat them dry. Note: Any extra water will ruin the emulsion of your dressing.
  5. Whisk the dressing. In a small bowl, combine 1/2 cup mayo, 1/4 cup sour cream, 1 tbsp apple cider vinegar, 1 tsp sugar, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp pepper. Mix until completely velvety and smooth.
  6. Prep the mix ins. Finely dice 1/2 cup red onion, chop 1/4 cup parsley, and chop 3 large hard boiled eggs. Cube 1 cup of sharp cheddar into 1/4 inch squares.
  7. Combine ingredients. In a large bowl, toss the peas, onion, parsley, cheese, and eggs. Fold gently to avoid bruising the peas.
  8. Add the dressing. Pour the dressing over the pea mixture. Stir until every pea is evenly glistening.
  9. Fold in bacon. Add the crumbled bacon last. Gently stir once or twice to distribute without losing the crunch.
  10. Chill and set. Cover the bowl and refrigerate for 2 hours. Wait until the flavors have fully married before serving.