Geneva'S Crunchy Egg Salad - cooking recipe

Ingredients

6 hard-boiled eggs, chopped
1 small onion, finely chopped
1 (8 oz.) can water chestnuts, sliced
1/2 c. mayonnaise
1 tsp. spicy brown mustard
1 (5 oz.) can chow mein noodles
1 pkg. frozen English peas, thawed and not cooked
salt and pepper to taste

Preparation

Combine eggs, peas, onions and water chestnuts with mayonnaise, mustard, salt and pepper. Cover and refrigerate for 2 hours or more.
Just before serving, lightly toss in noodles. Reserve a few to sprinkle on top.