Pea Salad With Bacon and Eggs

And no mayo! All You, MAY 2005

• Ready In: 20 mins
• Serves: 4-6

Ingredients

• 4  large eggs
• 2  cups peas
• 6  slices smoked bacon, cut crosswise into 1/2-inch pieces
• 1⁄2 small onion
• 1  garlic clove, smashed
• 1  tablespoon extra virgin olive oil
• 1⁄2 tablespoon red wine vinegar
• 1⁄2 teaspoon  whole grain mustard

Directions

1. Hard-boil eggs: Put eggs into a small saucepan, add enough water to cover and bring to a rolling boil over medium-high heat. Turn off heat, cover and let stand for 20 minutes. Drain, then cover eggs with ice water. Let stand until eggs are cold, about 5 minutes. Drain, then peel.
2. Meanwhile, bring a medium saucepan half full of water to a boil. Add peas, reduce heat and simmer until peas are tender, 7 to 10 minutes. Drain and rinse with cold water.
3. Cook bacon in a skillet over medium heat, stirring, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels.
4. Pour off all but 1 tablespoons fat from pan; add onion and garlic to pan and cook, stirring, until softened, about 5 minutes.
5. Remove from heat. Stir in peas and bacon, followed by olive oil, vinegar and mustard. Chop eggs, add to salad and toss gently.