Ingredients:

  • 1 large head Iceberg lettuce, chopped into bite-sized pieces
  • 1 cup Red onion, finely diced
  • 1.5 cups Frozen petite peas, do not thaw
  • 6 large Hard-boiled eggs, sliced or chopped
  • 2 cups Sharp cheddar cheese, freshly shredded
  • 1 lb Thick-cut bacon
  • 2 cups Real mayonnaise
  • 3 tbsp Granulated sugar
  • 1 tbsp Apple cider vinegar
  • 1 tsp Dijon mustard
  • 0.5 tsp Smoked paprika
  • 0.5 tsp Salt
  • 0.5 tsp Cracked black pepper

Instructions:

  1. Place the 1 lb thick cut bacon in a cold skillet and turn to medium heat. Fry until it's deeply golden and crackling. For the most even results, use my [How to Make recipe](https://howto.cooking/recipes/oven-baked-bacon-crispy-easy-recipe/) to bake it in the oven instead.
  2. Chop the large head of Iceberg into 1 inch squares. Wash them, but make sure they are bone dry using a salad spinner or paper towels.
  3. Layer the dried lettuce into the bottom of your glass dish, pressing down slightly to eliminate large air pockets.
  4. Sprinkle the 1 cup finely diced red onion evenly over the lettuce.
  5. Pour the 1.5 cups frozen petite peas directly over the onions. Do not thaw them.
  6. Place the 6 sliced or chopped hard boiled eggs over the peas, ensuring they reach the edges of the bowl for that classic look.
  7. In a separate bowl, combine 2 cups mayo, 3 tbsp sugar, 1 tbsp apple cider vinegar, 1 tsp Dijon, 0.5 tsp smoked paprika, and the salt and pepper.
  8. Pour the dressing over the egg layer. Use an offset spatula to spread it all the way to the glass edges. This traps the air and moisture below, keeping the lettuce crisp.
  9. Sprinkle the 2 cups freshly shredded cheddar cheese over the dressing, then top with the crumbled bacon.
  10. Cover tightly with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, to let the flavors meld and the dressing thicken.