Salad
10 ounces frozen petite peas
1/2 cup chopped celery
2 hard cooked eggs, chopped
Dressing
3 Tablespoons mayonnaise
1 teaspoon lemon juice
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon dry mustard
Pepper to taste
Thaw peas at room temperature. Drain well. Blend dressing ingredients. Add peas, eggs, and celery to dressing and stir to combine. Cover and refrigerate until serving.
Optional add-ins
Cheddar cheese
Green onions, red onion
Pimento
Pickle relish
Bacon
Greek style yogurt or sour cream for part or all of mayonnaise
Fresh dill or mint
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