Ingredients
7 cans (15-1/4 ounces each) peas, drained6 hard-boiled large eggs, chopped1 jar (16 ounces) dill pickle relish1 pound cheddar cheese, cubed1 medium onion, chopped1 jar (32 ounces) mayonnaise1/4 cup sugar1/4 cup cider vinegar2 teaspoons salt1 can (12 ounces) salted peanuts, coarsely choppedSliced hard-boiled large eggs, optional
Preparation
In a large bowl, combine the first five ingredients. Combine the mayonnaise, sugar, vinegar and salt; mix well. Pour over pea mixture; toss to coat. Cover and refrigerate for at least 2 hours. Just before serving, stir in peanuts. Garnish with egg slices if desired.
