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1/2 head of lettuce
1 can early June peas
1 sm. onion, chopped
6 strips of bacon, fried and crumbled
8 oz. sour cream
1 c. mayonnaise
4 boiled eggs, diced
Sharp cheddar cheese

Mix sour cream and mayonnaise and chill. Blanch peas, rinse with cold water, and chill. Boil eggs and cool. Cut up lettuce and layer half on bottom of 10 x 10 Tupperware container. Sprinkle half of peas over lettuce evenly.

Sprinkle half of chopped onion, half of bacon, and 2 eggs over lettuce and peas. Spread grated cheese over salad until you can no longer see any lettuce. Add remainder of lettuce, peas, onion, bacon, and eggs, layering as before.

Cover with grated cheese until you cannot see any lettuce. Top with sour cream and mayonnaise mixture. Cover and refrigerate. (Serves 12)

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