- 4 large eggs
- 1 1/2 pounds fresh pea pods,
- shelled (2 cups peas)
- 6 strips smoked bacon, cut crosswise into 1/2-inch pieces
- 1/2 small onion
- 1 garlic clove, smashed
- 1 tablespoon extra-virgin olive oil
- 1/2 tablespoon red wine vinegar
- 1/2 teaspoon whole-grain mustard
- calories 236
- fat 16 g
- satfat 5 g
- protein 13 g
- carbohydrate 11 g
- fiber 3 g
- cholesterol 225 mg
- sodium 360 mg
How to Make It
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 Tbsp. 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.