1 (1 lb.) can English peas, chilled
1/2 c. chopped sweet pickles
1/4 c. chopped pecans
2 hard cooked eggs, chopped
Mayonnaise
Salt to taste

Drain peas and pickles; place in salad bowl. Add pecans and eggs; toss with enough mayonnaise to coat evenly. Season with salt. Serve on lettuce. Yield: 4 servings.