Egg and Pea Salad
Submitted by: A Kitchen Guest
2 cans peas, drained
6 hard cooked eggs, chopped
½ cup cubed cheddar cheese
5 or 6 small sweet pickles, diced
1/4 c. chopped peanuts
1/4 small head lettuce, shredded
½ c. mayo
2 T. sweet pickle juice
1 t. sugar
1 t. mustard
1 to 2 T. cream (yogurt, milk)
Combine ingredients in order listed, mixing lightly. Cover and chill until serving. Makes 12 to 16 servings.
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