3 c. fresh sm. peas
1 c. sweet pickle relish
1/2 onion (minced)
6 hard boiled eggs (chopped)
1 stalk celery (minced)
1 c. salad dressing
1 tsp. curry powder

Put peas in saucepan, cover with boiling water and cook (uncovered) until just tender (12 to 15 minutes). Drain. Cover with cold water, drain again. Place peas back in saucepan. Gently stir or toss in pickle relish, onion, boiled eggs and celery.

Stir curry powder into salad dressing and gently stir into peas until thoroughly combined. Taste, add additional curry powder if desired. Place in serving bowl. Chill before serving.