Crunchy Pea Salad

This is a warm-weather favorite in our house, and I just made some today. The recipe comes from my daughter, Laney Reeves, who got it from her Grandmother Wheeler. I think the crunch adds a lot!

Crunchy Pea Salad

2 hard-cooked eggs, chopped

1 bag of frozen peas, cooked lightly and cooled in water

1 can (flat) water chestnuts, sliced

2 tablespoons diced pimiento, drained

1/3 cup sliced green onions

1/2 cup sliced celery

1/2 cup mayonnaise

1 tablespoon Dijon mustard

1/2 teaspoon garlic salt

1/4 teaspoon pepper

Combine cooked and cooled peas, eggs, water chestnuts, pimiento, onion, and celery. In a small bowl, stir together mayonnaise, mustard, salt, and pepper. Stir gently into salad. Allow to sit at least overnight, and up to 24 hours, in the refrigerator before serving.