3 (17 oz.) cans English peas
2 tbsp. butter

Sauce (Can Be Made 1 Day Ahead):

1 c. mayonnaise
1 large onion, chopped
dash of Tabasco
1 tsp. Worcestershire sauce
4 boiled eggs, sliced (save 2)
1 tsp. prepared mustard
3 tbsp. oil

Heat peas, but do not boil. Drain, then add butter.

Combine sauce ingredients until smooth. Mixed drained peas with sauce. Pour a layer of the pea mixture into casserole. Slice the 2 boiled eggs on top of layer. Add remaining pea mixture and top with 1 cup of onion rings. Heat 5 minutes at 350°F.