Ingredients
- 1 head iceberg lettuce, chopped
- 1 cup diced celery
- 1 red onion, thinly sliced
- 1 (10 oz) package frozen peas, thawed
- 6 hard‑boiled eggs, chopped
- 1 ½ cups mayonnaise
- 2 Tbsp granulated sugar
- 8 oz shredded sharp cheddar
- 12 oz cooked bacon, crumbled
- Fresh parsley, for garnish
Instructions
- In a clear 9×13‑inch dish, layer in order: lettuce → celery → onion → peas → eggs.
- Whisk mayo and sugar; spread evenly over eggs.
- Top with cheddar, then crumbled bacon.
- Cover and chill at least 4 hours.
- Garnish with parsley and serve cold.