Ingredients:

  • 16 oz (450g) frozen sweet peas, thawed
  • 4 large (200g) hard-boiled eggs, diced
  • 6 slices (85g) thick-cut bacon, fried and crumbled
  • 1 cup (115g) sharp cheddar cheese, cubed small
  • 1/4 cup (40g) red onion, finely minced
  • 1/2 cup (115g) mayonnaise
  • 1 tbsp (15ml) apple cider vinegar
  • 1 tsp (5g) granulated sugar
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Fry the bacon. Place slices in a skillet over medium heat. Fry until mahogany colored and crisp. Transfer them to paper towels and let them cool completely. Note: Hot bacon will melt your cheese.
  2. Prepare the eggs. Peel your hard boiled eggs. Dice them into uniform pieces about the size of the peas.
  3. Prep the vegetables. Finely mince the red onion. Ensure the pieces are very small so you don't get a huge chunk of raw onion in one bite.
  4. Cube the cheese. Cut your sharp cheddar into small 1/4 inch cubes.
  5. Build the base. In a large mixing bowl, combine the thawed peas, diced eggs, cooled bacon crumbles, cheddar cheese, and red onion.
  6. Initial toss. Gently toss the base ingredients using a wide spoon. Use a light touch here to keep the egg yolks from smearing.
  7. Whisk the dressing. In a small bowl, combine mayonnaise, vinegar, sugar, salt, and pepper. Whisk until smooth and the sugar is dissolved.
  8. Combine. Pour the dressing over the salad. Fold gently until every pea is coated in a velvety layer of sauce.
  9. Chill. Cover the bowl and refrigerate for at least 30 minutes. This lets the flavors meld.
  10. Final Touch. Give it one last light stir before serving to redistribute any settled dressing.