– 4 hard boiled eggs
– 1 small head iceberg lettuce
– 1 red onion, chopped
– 1 cup cherry tomatoes
– 1 (8 oz) can water chestnuts
– 1 (16 oz) pkg. frozen peas
– 1½ cups mayonnaise
– 2 teaspoons sugar
– 1 teaspoon seasoned salt
– ¼ teaspoon garlic powder
– ½ lb bacon, cooked
In a small bowl, stir together the mayonnaise, seasoned salt, sugar, and garlic powder.
Crumble the bacon (tip: I like cooking it on a sheet pan so I don't have to stand at the stove cooking it in batches).
Defrost the green peas and chop the lettuce into bite-size pieces.
In a trifle dish, glass bowl, or 13x9 inch dish, layer the iceberg lettuce, red onions, and tomatoes.
Drain the water chestnuts, then add those, followed by the defrosted peas.
Spoon the mayonnaise dressing over the top, followed by chopped hard boiled eggs and crumbled bacon.
Store in the refrigerator until ready to serve.
If it'll be a few hours before you serve it, leave off the bacon and add it right before serving so it stays crispy.