Covered Bridge Salad - cooking recipe

Ingredients

1 (16 oz.) pkg. frozen Shoe Peg white corn
1 small jar sliced mushrooms
4 tsp. mayonnaise
1 tsp. seasoned salt
1 tsp. chopped pimento
1 (16 oz.) frozen baby English peas
3 hard-boiled eggs
1 tsp. pickle relish
1/4 c. crushed pecans

Preparation

Prepare vegetables and drain.
Chop eggs.
Toss together in deep dish.
Cover and chill at least 4 hours before serving.