English pea salad recipes include Kraft's, Food Network's and Deep South Dish's versions of the dish. Kraft's recipe calls for canned peas, whereas Food Network's and Deep South Dish's recipes use frozen peas.
To make Kraft's recipe, mix 2 chopped boiled eggs with 1 teaspoon of pepper, 12 ounces of canned English peas, 4 tablespoons of mayonnaise, 1 teaspoon of salt and 1 chopped white onion. Refrigerate for one hour.
To make Food Network's recipe, cook 4 slices of bacon until crisp and drain on paper towels. Once cooled, combine the bacon with 10 ounces of thawed frozen peas, 1 cup of shredded cheddar cheese and 2 chopped boiled eggs. Add 3 tablespoons of mayonnaise, 2 teaspoons of lemon juice and salt and pepper, to taste.
To make Deep South Dish's recipe, cook and crumble 3 slices of bacon and set aside, reserving a teaspoon for garnish. Beat 3/4 cup of sour cream with 1/8 cup of mayonnaise. Add 1 teaspoon of sugar, 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
In a bowl, add 18 ounces of thawed baby peas, 1 1/2 cups of chopped celery and 1/4 cup of sliced green onion. Add 1 1/2 teaspoons of minced fresh dill to the vegetables along with the bacon. Combine the salad with the sour cream mixture. Before serving, add 1 1/2 cups of cashews to the salad and garnish with reserved bacon and a sprig of dill.