2 (8 1/2 oz.) cans tiny English peas
1 c. sour cream
1 c. mayonnaise
1 tsp. Worcestershire sauce
3-4 dashes Tabasco sauce
1 tbsp. onion, minced
1/4 c. vegetable oil
4 hard cooked eggs, chopped
Lettuce

Heat peas until warm; drain and cool; set aside. Combine sour cream, mayonnaise, Worcestershire sauce, Tabasco sauce, oil and onion. Stir until blended. Add peas and eggs and toss until blended. Refrigerate overnight and serve over lettuce.