This recipe is one my mother made every Easter. It reminds me of her, so I keep making it. Food memories are incredibly strong, and I’m thankful I have SO many of my mother: cooking and preparing delicious and beautiful meals.
2 large hard-boiled eggs, chopped
1 yellow bell pepper, chopped
1/2 cup Cheddar cheese
1/2 cup mayonnaise (preferably Hellman’s)
1/2 cup sour cream
2 TBSP dried basil
2 TBSP finely chopped red onion (soaked in vinegar 10 minutes and then drained)
1 tsp apple cider vinegar
1 tsp sugar
1 tsp seasoned salt
1/2 tsp garlic powder
1/2 tsp freshly ground pepper
2 dashes Hot sauce (I use Tabasco)
60 oz cans early peas (such as Le Sueur)
In a large bowl, combine all the ingredients except the hard boiled eggs and peas, mixing well.
Stir in the eggs and peas. Refrigerate the salad for at least 10 hours or up to overnight. Serve at room temperature.
Categories: Sides & Salads
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