Garden Pea Salad

Source: Betty Sheridan (2003)
Prep time: 5 minutes


1 cn
very young early peas (15-oz, such as Le Sueur)
1⁄2 c
onions (chopped)
hard-boiled eggs (crumbled)
salt and freshly ground pepper
2 T
mayonnaise (up to 3 T)
pimento (chopped, optional)


In a colander, drain peas and place in a medium bowl. Add onions, eggs and mayonnaise, tossing to combine and coat peas. Season to taste with salt and pepper. Add pimento, if using.