Ingredients

Start to finish 40 minutes

4 large eggs
1 1/2 pounds fresh pea pods, shelled (2 cups peas)
6 strips 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

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 and peel.
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.
Cook bacon in a skillet over medium heat, stirring until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels. Pour off all but 1 teaspoon fat from pan; add onion and garlic to pan and cook, stirring, until softened, about 5 minutes. Remove from heat. Stir in peas and bacon, followed by olive oil, vinegar and mustard. Chop eggs, add to salad and toss gently.
Makes 4 servings.

Directions

Nutrition information per serving: 236 cal., 16 g fat (5 g saturated), 225 mg chol., 3 g fiber, 13 g pro., 11 g carbo., 360 mg sodium.