2 cans (15 oz) English peas or frozen English peas (thawed)
1 cup cubed sharp cheddar cheese
1/4 cu red onion, chopped or shallots
1/4 cup red bell pepper,chopped
1/4 cup celery, chopped
4 hard boiled eggs, cut up or smashed
salt and pepper
1/2 tsp mustard
1/4 cup mayo (just enough to coat)
1 tsp hidden valley ranch dip (optional)
Gently stir in a large bowl all ingredients. Sprinkle with smoked paprika. Refrigerate and serve.
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