After seeing how well this went over at that picnic, I decided to take it to several other potlucks and social gatherings throughout the summer. Everywhere that I went I had all kinds of people coming up to get the recipe. They were really excited when they found out how easy it was too. I just said, “Don’t take it to any events that I’m coming to, or we are going to have a double batch!” Which probably wouldn’t be a bad thing. The dish always gets emptied right out.
It doesn’t matter what the main entree is, this is going to be the right match.
Ingredients
1 bag(s) Bird’s Eye frozen green baby peas (half thawed)
1 can od chick peas, drained
1 c Duke’s mayonnaise or your choice
3 eggs, hard boiled
1 Tbsp garlic powder
4 Tbsp dried minced onions (or fresh green onions very finely diced)
1/4 lb. of bacon, cooked crisp and chopped
salt and pepper to taste
1/2 c mild Sargento cheddar cheese optional
Instructions
The only thing you cook in this salad is the eggs and bacon but you do let it rest so flavors can meld at room temperature for 30 minutes and then refrigerate until ready to serve.
Boil 3 large eggs peel and let cool
Half thaw the frozen peas (this keeps them little peas from breaking up and becoming mushy )
Add 1 cup of mayonnaise and mix into the peas and chick peas
Add 1 tablespoon garlic, 4 tablespoons dried minced onions (or fresh) and salt and pepper to taste combine by folding gently together
Dice boiled eggs into small pieces and again gently fold together. Do the same with the bacon.
Let salad set at room temperature for 30 minutes and then refrigerate until ready to serve. Right before serving add 1/2 cup cheddar cheese and combine by folding gently together.
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Quick Tip: Miracle Whip can be used in place of the mayo if you prefer the flavor.
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