- 2 (15 ounce) cans peas, drained
- 1/4 cup chopped red onion
- 2 tablespoons dill pickle relish, drained
- 1 hard-cooked egg, chopped
- 1 large jalapeno pepper, seeded and chopped
- 1/4 cup mayonnaise
- 1/2 cup shredded pepperjack cheese
- salt to taste
- In a medium bowl, combine peas, onion, relish, egg and jalapeno. Stir in mayonnaise and cheese. Chill for at least two hours before serving.