![]() ![]() That bacon that you prepared and cooled is ready to be crumbled and added as the grand finale. Unless I’m making it for Granny, then it’s parmesan all the way!įor this recipe, I used both! Best of both worlds.įinally, we get to the ingredient that makes everything better- the bacon. They are both great but I give cheddar the edge on this one. My mom (The original Granny) loves grated parmesan. Peel and chop your six boiled eggs and spread them carefully over the mayonnaise.įollow the egg layer with a layer of cheese. At that point, even though the peas could still be seen, it seemed like plenty. In this recipe, I used somewhere between 1 ½ cups and 2 cups. My favorite part is the mayonnaise layer! Don’t skimp here, you want to completely cover the peas with a hearty layer of mayo-goodness.ĭon’t worry if some peas show through as long as they have some mayonnaise over them. Then add a layer of frozen peas and spread out even. I think a food processor would chop them too fine. I like that shredded texture as opposed to chopped.Īdd your chopped onions and green pepper. I like to do it by slicing iceberg or romaine. I like to cook my bacon in the oven-it only takes 20 minutes and it’s easy to clean up. Get your cooked items going: hard boiled eggs and bacon.Ĭook your bacon and hard boil your eggs. How to Make Pea Salad: Step by Step Photo Directions Grated cheese - Cheddar and parmesan cheese are our traditional choices. ![]()
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