Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ⅓ cup | Mayonnaise or Salad Dressing |
| ½ teaspoon | Salt |
| ½ teaspoon | Prepared Mustard |
| ¼ teaspoon | Sugar |
| ⅛ teaspoon | Pepper |
| 1 pack | Frozen green Peas (10 oz) |
| 1 cup | Mild Cheddar or Colby cheese |
| 1 medium | Stalk celery, thinly sliced |
| 3 \N | Sweet Pickles (1/4 cup) |
| 2 tablespoons | Onion, finely chopped |
| 2 \N | Hard-cooked eggs, chopped |
Thaw and drain peas. Dice cheese. Chop pickles. Mix mayo, salt, mustard, sugar and pepper in large bowl. Add peas, cheese, celery, pickles and onion; toss. Stir in eggs. Cover amd refrigerate for at least 1 hour or until chilled.
Note: Can substitute 1 can (15 oz) kidney beans, rinsed and drained.