1 pkg. frozen green peas
2 hard boiled eggs, chopped
2 tbsp. chopped pimentos
8 oz. can water chestnuts, drained and sliced
1/3 c. thinly sliced onions
1/2 c. sliced celery
1/3 c. mayonnaise
1 tbsp. Grey Poupon mustard
Salt and pepper for flavor

Cook peas in boiling water until just tender, drain and rinse to cool quickly. In a bowl combine peas, eggs, water chestnuts, pimentos, onion and celery. Stir together mustard, mayonnaise, salt and pepper. Stir gently into salad. Cover and refrigerate 24 hours. To serve spoon onto lettuce lined plate and garnish with sliced eggs.