Ingredients

The following ingredients have 4 Servings
  • 1 head iceberg lettuce
  • 1 teaspoon salt
  • 1/2 red onion (thinly sliced)
  • 8 hard-boiled eggs
  • 2 cups frozen peas (thawed (15 oz canned, drained))
  • 1 cup carrots (shredded)
  • 1 red bell pepper (chopped)
  • 1 cup cheddar cheese (shredded)
  • 4 strips bacon (cooked crispy and chopped)
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1 1/2 tablespoons apple cider vinegar
  • 1/2 tablespoon hot sauce ((I recommend Cholula)
  • 1/2 tablespoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Instruction

  • Place half of the lettuce in the bottom of a trifle bowl. Sprinkle with salt. Top lettuce with red onion. (The trick for this salad is to see everything, so make sure your layers go all the way to the sides of your bowl.)
  • Slice the eggs, so both the white and yolk show. (Save the ends.) Place egg slices around the side of the bowl, pressing into the side a bit so it'll stick. Chopp any remaining eggs, slices, and ends. Sprinkle all over the salad.
  • Top eggs with peas, then carrots, and then bell pepper.
  • Add the remaining lettuce on top, being sure it spreads all the way to the side of the bowl. Use your hands to gently press down a little.
  • Make the dressing by whisking together the mayo, sour cream, vinegar, hot sauce, sugar, salt, and pepper in a mixing bowl until smooth. Pour the dressing over the salad and spread it into an even layer.
  • Top the dressing with cheese and then bacon, for garnish.
  • Cover the salad in plastic wrap and chill in the fridge for at least 6 hours, and up to 24 hours.
  • Uncover and serve cold.