Recipe by Tonkcats
Top Review by MSippigirl
I grew up eating Pea Salad and it's still a favorite. I modified somewhat using onion salt instead of fresh onion (because I didn't have one) and omitting the pickle. Oh, and I doubled the boiled eggs. Simple, and simply delicious accompaniment to any meat.
- 2 (15 ounce) cans English peas, well drained
- 2 hard-boiled eggs, boiled and peeled
- 1⁄2 medium onion, peeled and minced
- 4 tablespoons pickle relish
- 4 tablespoons mayonnaise