English Pea Salad
This creamy English Pea Salad is an easy and delicious Whole30 recipe that features fresh peas, dill, bacon, and hardboiled eggs.
Servings 6
Ingredients
- 4 slices bacon sugar-free and Whole30 compliant
- 4 eggs
- 4 cups shelled English peas
- 1/2 cup mayonnaise homemade or Whole30 compliant
- 1/2 cup red onion diced
- 1/3 cup fresh dill chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon fine sea salt plus more to taste
- 1/4 teaspoon freshly ground black pepper plus more to taste
Instructions
- Preheat the oven to 400°F.
- Line a backing sheet with parchment paper, then place the bacon strips on top. Transfer the baking sheet to the oven and cook the bacon until it is crispy, about 12-15 minutes. Drain the bacon on a paper-towel lined plate.
- Meanwhile, place the eggs in a saucepan and cover them with a few inches of cold water. Bring the pot to a full boil, then tightly cover it an remove it from heat. Cook the eggs for 11 minutes, then transfer them to a bowl of ice water to cool. Immediately peel the eggs and roughly chop them.
- Bring 2 liters of salted water to a rolling boil in a large saucepan. Add the peas, then bring the water back to a gentle simmer. Cook the peas until they are tender, about 8-10 minutes. Drain the peas and rinse under cold water.
- Combine the remaining ingredients together in a large mixing bowl, then add the peas and chopped eggs and toss until well coated. Cover the bowl and refrigerate for at least one hour or longer.
- Season the salad with more salt and pepper to taste, then crumble the bacon and sprinkle it on top before serving.