Snap Pea, Bacon and Egg Salad
A vibrant spring salad featuring the natural sweetness of snap peas, crispy bacon, and creamy eggs, all tossed in a savory mustard sesame dressing.
Snap peas are one of the best vegetables to enjoy during spring and early summer. Their crisp bite and gentle sweetness bring freshness to any dish, making them perfect for light salads.
In this recipe, the sweetness of snap peas pairs beautifully with savory crispy bacon and rich boiled eggs. Finished with a sesame mustard dressing and a touch of garlic, this easy salad works wonderfully as a side dish, appetizer, or casual entertaining plate.
What you'll need
- 10 snap peas
- 80 g bacon
- 1 eighth red onion
- 2 boiled eggs
- 1 tbsp mayonnaise
- 1 tsp grated garlic
- 1 tsp soy sauce
- 1 tsp vinegar
- 1 tsp whole grain mustard
- Sesame paste as needed
- Toasted sesame seeds as needed
- Salt as needed
- Black pepper as needed
How to make it
Remove the strings from the snap peas. Boil them in salted water for 30 seconds, transfer to ice water, then cut in half. Thinly slice the red onion.
Cut the bacon into bite sized pieces and cook in a pan until crispy and golden.
In a bowl, combine the snap peas, bacon, red onion, mayonnaise, garlic, soy sauce, vinegar, mustard, sesame, salt, and black pepper. Toss well.
Add the quartered boiled eggs at the end and gently fold everything together before serving.
Tips
- To keep snap peas vibrant and crisp, transfer them to ice water immediately after boiling.
- Cook the bacon slowly for better texture and deeper flavor.
- Add the eggs at the end to keep the yolks intact and the salad visually appealing.