Ingredients
Dressing
1 1/4 cups mayonnaise
1/2 cup sour cream
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
Salad
1 large head iceberg lettuce or romaine lettuce chopped
1/3 cup chopped red onion
2 1/2 cups chopped tomatoes
2 cups frozen peas thawed
6 hard-boiled eggs peeled and sliced
2 cups shredded sharp cheddar
6 slices crispy cooked bacon. chopped
Instructions
Whisk together the mayonnaise, sour cream, honey, salt, and black pepper.
In a large clear bowl or trifle dish, layer the iceberg lettuce (reserving about 2 cups), followed by the red onions, tomatoes, and green peas. Using the sliced eggs, position them on their sides while using any extra eggs and the reserved lettuce to hold them in position and finish filling the bowl.
Spread the dressing over the top and smooth it to seal. Cover with plastic wrap and refrigerate for 2 hours up to overnight.
Right before serving, garnish with shredded cheese, bacon, and, if desired, a few tomato wedges.
Notes
This is a large salad. It serves at least 12 people, so plan accordingly. Leftovers are delicious, and the salad holds up fairly well for about 48 hours.
Spread the dressing to seal the salad. Cover tightly with plastic wrap and refrigerate from 2 hours up to overnight.
Feel free to swap out any ingredient you are not fond of or add layers for more texture and taste. Try bite-size pieces of broccoli or cauliflower, sliced black olives, diced red bell pepper, chopped celery, sugar snap peas, sunflower seeds, edamame, or green onions.
Don’t add the bacon, shredded cheddar, or scallions until it is time to serve.
Bring a large pot of water to boil with a steamer basket for perfectly peeled eggs. Carefully add the eggs and steam large eggs for 15 minutes. Plunge into ice-cold water.
Nutrition
Calories: 325kcal | Carbohydrates: 9g | Protein: 9g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 117mg | Sodium: 498mg | Potassium: 272mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2883IU | Vitamin C: 9mg | Calcium: 188mg | Iron: 1mg