Pea Salad With Bacon And Eggs Recipes

Steps:

• Combine the first 6 ingredients; toss to coat. Refrigerate, covered, at least 30 minutes. Stir in bacon before serving.

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble. Reserve 1 tablespoon bacon grease.
• Whisk mayonnaise, reserved bacon grease, honey, sugar, salt, and black pepper together in a bowl until dressing is smooth.
• Mix bacon, peas, celery, Cheddar cheese, and onion together in a bowl. Drizzle dressing over salad and toss to coat. Refrigerate until chilled, about 30 minutes.

Steps:

• Hard-boil eggs: Put eggs into a small saucepan, add enough water to cover and bring to a rolling boil over medium-high heat. Turn off heat, cover and let stand for 20 minutes. Drain, then cover eggs with ice water. Let stand until eggs are cold, about 5 minutes. Drain, then peel.
• Meanwhile, bring a medium saucepan half full of water to a boil. Add peas, reduce heat and simmer until peas are tender, 7 to 10 minutes. Drain and rinse with cold water.
• Cook bacon in a skillet over medium heat, stirring, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels.
• Pour off all but 1 tablespoons fat from pan; add onion and garlic to pan and cook, stirring, until softened, about 5 minutes.
• Remove from heat. Stir in peas and bacon, followed by olive oil, vinegar and mustard. Chop eggs, add to salad and toss gently.

Steps:

• Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain, crumble, and set aside.
• Bring the water to a boil in a pot. Boil the peas 1 minute, until just tender, and drain. Cool peas under cold running water.
• In a bowl, toss together bacon, peas, onion, Ranch dressing, and Cheddar cheese. Refrigerate 30 minutes or until chilled before serving.