2 pkgs. (10 oz. each) frozen Petite peas
1/4 c. Spanish onion, sliced thin
1/4 c. mayonnaise
1/2 tbsp. mustard
1/4 tsp. salt
Dash pepper
1 med. egg, hard boiled and grated

Cook peas for one minute. Drain well. Carefully mix with onion, mayonnaise, mustard, salt and pepper. Marinate 3 to 4 hours or overnight in refrigerator. Put in bowl lined with Romaine lettuce and sprinkle with egg just before serving. Serves 8.