2 cans Lasuer baby peas, drained
1 can sliced mushrooms, drained
1-2 stalks celery, chopped
1/2 sweet onion, chopped
2 hard boiled eggs, sliced
1/4 t celery salt
1/8 t pepper
1 heaping T mayo
Mix all ingredients. Add just enough mayo to mix together and make it moist, but not too wet. Refrigerate until serving. Adjust seasoning to taste.
(Cook's note: Baby peas are a must and I've always used the Lasuer brand. Unfortunately, they're a little pricey. Recently I tried the canned baby peas from Aldi's, which are just as good and 1/2 the price!)
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