English Pea Salad

Eggs, mayo, and Cheddar cheese lend extra creaminess to this decadent side.

From: The B.T.C. Old-Fashioned Grocery Cookbook: Recipes and Stories from a Southern Revival © 2013 by Alexe van Beuren.

TOTAL TIME: 0:05
PREP: 0:05
LEVEL: Easy
YIELD: 8

Ingredients

  • 2 large hard-boiled eggs
  • 1 yellow bell pepper
  • 2 oz. Cheddar cheese
  • ½ c. mayonnaise
  • ½ c. sour cream
  • 3 tbsp. dried basil
  • 2 tbsp. finely chopped red onion
  • 2 tsp. chopped pimiento
  • 1 tsp. Apple-Cider Vinegar
  • 1 tsp. sugar
  • 1 tsp. soul-food seasoning or seasoned salt
  • 1 tsp. granulated garlic
  • ½ tsp. Freshly ground pepper
  • 2 dash Hot sauce
  • 60 oz. early peas (such as Le Sueur)

Directions

  1. In a large bowl, combine all the ingredients except the peas, mixing well. Then stir in the peas. Refrigerate the salad for at least 10 hours or up to overnight. Serve at room temperature.
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