A delightful twist on a classic pea salad, featuring crispy bacon and a creamy dressing.
Cook the bacon until crispy, then crumble it into small pieces.
Cooking the bacon until it's crispy ensures it adds a delightful crunch to the salad.
Chop the hard-boiled eggs and red onion into small pieces.
Use a sharp knife to make clean cuts, which helps with presentation.
In a mixing bowl, combine the peas, water chestnuts, chopped eggs, and onion.
Ensure the peas are thawed and drained if using frozen ones.
In a separate bowl, mix the mayonnaise and Dijon mustard to create the dressing.
Adjust the mustard quantity to taste for a tangier dressing.
Pour the dressing over the salad ingredients and mix well.
Mix gently to avoid mashing the peas.
Sprinkle the crumbled bacon on top before serving.
Adding the bacon last keeps it crispy.
Chill the salad in the refrigerator for at least an hour before serving.
Chilling allows the flavors to meld together beautifully.
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