English Pea Salad
By Paula DeenJUMP TO RECIPE
- 4 slices bacon
- 1 (10-oz) package frozen peas, thawed and drained
- 1 cup cheddar cheese, shredded
- 2 hard-cooked eggs, peeled and chopped
- 3 tablespoons mayonnaise
- 2 teaspoons fresh lemon juice
In a large skillet, cook the bacon over medium heat until crisp. Transfer to a paper towel-lined plate to drain. Let cool.
In a medium serving bowl, combine the bacon, peas, cheese and eggs. Stir in the mayonnaise, lemon juice and salt and pepper, to taste. Serve immediately or refrigerate until ready to serve.