Ingredients:

  • 6 cups chopped iceberg or romaine lettuce
  • 1 cup finely diced red onion
  • 2 cups frozen peas, thawed
  • 4 large hard-boiled eggs, chopped
  • 2 cups shredded sharp cheddar cheese
  • 6 slices cooked bacon, crumbled
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tbsp granulated sugar
  • 1 tbsp apple cider vinegar
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Prepare all cold components: spin the lettuce until completely dry, chop the hard-boiled eggs, dice the red onions, and thaw the peas under cold water.
  2. In a glass trifle bowl or 9x13 inch glass baking dish, create a flat base by pressing the chopped lettuce down lightly.
  3. Sprinkle the finely diced red onion evenly across the lettuce layer.
  4. Distribute the thawed peas in a level layer over the onions.
  5. Scatter the chopped hard-boiled eggs evenly over the pea layer.
  6. In a medium mixing bowl, whisk together mayonnaise, sour cream, granulated sugar, apple cider vinegar, salt, and black pepper until smooth and glossy.
  7. Spread the creamy dressing evenly over the egg layer, smoothing it all the way to the edges of the dish.
  8. Finish the salad by layering the shredded sharp cheddar cheese and crumbled cooked bacon on top.
  9. Chill the salad in the refrigerator for 2 to 4 hours to allow flavors to meld and the dressing to set before serving.