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Pea Salad with Bacon and Eggs

Try the fresh taste of peas. Add color and crunch to all your meals with this favorite springtime veggie.

All You MAY 2005

  • Yield:


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 236
  • Fat: 16g
  • Saturated fat: 5g
  • Protein: 13g
  • Carbohydrate: 11g
  • Fiber: 3g
  • Cholesterol: 225mg
  • Sodium: 360mg

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Pea Salad with Bacon and Eggs recipe