Mia's Pea Salad

• 2 can Large unsalted peas
• 2 lb bacon
• 12 eggs
• 1/3 cup mustard
• 3/4 cup mayo
• 1/3 cup dill relish
• 1 red onion
• 3 bunches of green onions
• 1 tsp sea salt
• 1 tsp black pepper
• 2 tsp Creole seasoning
• 1 tsp garlic powder
• 1 packages shredded sharp cheddar cheese

1. Hard boil your twelve eggs.
2. I add enough water that there is about two inches of water above the eggs.
3. Bring to a rolling boil and then turn the burner off while leaving the pot on it.
4. Let it sit for 18 minutes, then chill with cold water until cool.
5. Fry your bacon to your preference and crumble.
6. Sometimes I will cut the bacon before cooking to save some time and be able to fry in one pan.
7. Chop your onions and combine all of your ingredients while waiting for the eggs and bacon.
8. Peel and chop eggs, drain bacon and cool.
9. Stir the eggs and bacon into your bowl, leaving a little bit of bacon for topping.
10. Top with the provel cheese and then the bacon you set aside.
11. Chill in fridge until cool!

unsalted peas, bacon, eggs, mustard, mayo, dill relish, red onion, green onions, salt, black pepper, seasoning, garlic, cheddar cheese

Taken from cookpad.com/us/recipes/364906-mias-pea-salad (may not work)