2 (17 oz.) cans LeSueur peas
4 oz. Cheddar cheese, grated
1/2 sm. white onion, chopped fine
1/2 to 3/4 c. mayonnaise
Pinch of salt
Paprika
2 hard-boiled eggs

Drain peas in colander. Mix peas, Cheddar cheese, onion, mayonnaise, and salt; refrigerate overnight or for at least 2-3 hours. To serve: slice eggs and place on top of salad. Sprinkle paprika on top. Serves 8 to 10. This is a good luncheon dish. Easy and has to be made ahead of time.