Pea Salad

• 2 15 1/4 Oz. Can Of Green Peas, Drained
• 6oz. Jar Of Salad Olives, Drained
• 1 Cup Shredded Cheddar Cheese
• 1 Small Can Of Sliced Mushrooms, Drained
• 1 Green Bell Pepper, Chopped
• 1 Onion, Chopped
• 3/4 Cup Of Miracle Whip Salad Dressing
• 1/2 Cup Sweet Pickles
• 2 Tablespoons Apple Cider Vinegar
• 1 Tablespoon Sugar
• Salt And Pepper, to taste
• 5 Boiled Eggs, Chopped

1. Mix everything together except the eggs. Carefully fold in the eggs last and chill overnight.
2. I may add more salt, pepper, salad dressing and vinegar. It just all depends on how it looks and taste. I top the salad with a few sliced eggs, whole olives, and sprinkle with a little paprika for color.
3. Cooking Tip: I put my eggs in a pan on the stove with water enough to cover them, bring to a boil, and cover the pan with a lid. I turn off the stove, set the timer for 20 minutes, and let the pan set on the burner of the stove.
4. They are always perfectly done and ready to peel under cold water when the timer goes off. While the eggs are cooking, I prepare the other ingredients.

ubc, jar of salad olives, cheddar cheese, mushrooms, green bell pepper, onion, miracle, sweet pickles, apple cider vinegar, sugar, salt, eggs

Taken from tastykitchen.com/recipes/salads/pea-salad/ (may not work)