1 head iceburg lettuce, torn
A little sugar
6 eggs, hard boiled
1 (10 oz.) pkg. frozen English peas
1 lb. bacon, cooked crisp, drained & crumbled
2 c. Swiss cheese, shredded
1 c. mayonnaise

In bottom of large bowl, place 3 cups of the lettuce; sprinkle with a little sugar. Salt and pepper to taste. Add sliced eggs on top of lettuce; salt eggs. Second layer peas, remaining lettuce, crumbled bacon and cheese. Spread mayonnaise on top, sealing to edge of bowl. Cover and refrigerate 24 hours or overnight. Garnish with green onions and paprika, if desired. Toss before serving.