• Gather the ingredients so you have everything close at hand on the counter or table.

Prepare the Peas and Eggs

• Place 18 oz frozen petite peas in the microwave and heat according to package directions, approximately 4-5 minutes. It is not necessary to fully cook the peas, as you don’t want them to shrivel.
  18 oz frozen petite peas
• If you don't already have boiled eggs, boil 2 large hard boiled eggs at this time. Slice and chop the eggs. Place in prep bowl until ready to assemble the salad.
  2 large hard boiled eggs
See boiling instructions in notes below.

Chop the Vegetables

• Using a cutting board and Chef’s knife, slice 1/2 cup Colby jack or cheddar cheese into small cubes.
  1/2 cup Colby jack or cheddar cheese
• Next, chop 4 medium sweet pickles and 1/3 cup red onion. Clean and slice 1/2 cup celery and 4 medium radishes.
  4 medium sweet pickles, 1/2 cup celery, 1/3 cup red onion, 4 medium radishes

Assemble the Salad

• Place the steamed peas in a large bowl. Stir in 1/2 cup mayonnaise and 1/4 cup sour cream with a rubber spatula.
  1/2 cup mayonnaise, 1/4 cup sour cream
• Add to this the chopped red onion, celery, and radishes. Next, add the cheese cubes, diced boiled eggs, and sweet pickles. Carefully, stir to combine.
• Season the salad with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Taste for more seasoning, according to preference.
  1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper
• Transfer the salad to a serving bowl and garnish with 1/8 teaspoon smoked paprika. Cover and refrigerate for at least an hour before serving to allow the flavors to meld.
  1/8 teaspoon smoked paprika
• Serves 4-6.