Penzey'S Pea Salad

• 1 (16 ounce) package frozen peas, thawed
• 4 hard-boiled eggs, coarsely chopped
• 1 small onion, chopped
• 1 1/4 cups cheddar cheese, cubed into 1/4-inch chunks OR shredded
• 4 slices cooked bacon, slices broken into bits
• 1 -2 cup broccoli floret, steamed until crisp-tender (optional)
• 1/2 cup light mayonnaise
• 2 teaspoons milk
• 1 teaspoon prepared mustard
• 1/8 teaspoon celery seed
• 1/4 teaspoon garlic
• 1/8 teaspoon pepper
• salt, to taste

1. Put the peas, eggs, onion, cheddar cheese, bacon bits and broccoli (if using) in a large bowl and set aside.
2. In a smaller bowl, mix the mayonnaise, milk, mustard, celery seed, garlic, pepper and salt together until well blended.
3. Pour the dressing over the pea mixture and stir until evenly coated.
4. You may serve the salad right away, but it tastes even better the longer the flavors have to develop, chilled in the fridge.

frozen peas, eggs, onion, cheddar cheese, bacon, broccoli floret, light mayonnaise, milk, mustard, celery, garlic, pepper, salt

Taken from www.food.com/recipe/penzeys-pea-salad-316591 (may not work)