Easy Peasy Salad

3 (16 oz) bags of Bird's Eye Petite Frozen Peas
1/2 red onion, finely chopped
4 stalks celery, finely chopped
2 green onion stalks, finely chopped
8 oz. mild yellow cheddar cheese, finely cubed
6 egg whites (hard boiled)
1 lb. bacon bits (browned to crispiness & drained of fat)

Dressing:

1 1/2 cups mayonnaise
1 Tbsp relish (dill or sweet, your choice)
2 Tbsp white granulated sugar
1 Tbsp granulated garlic
2 tsp ground pepper

Directions:

Thaw peas by either setting out to room temperature or running them through hot water in a colander. Drain thoroughly and set aside. Meanwhile, hard boil eggs, cool, peel, and discard the yolk. Finely chop egg whites and place in a large mixing bowl. Add onion, celery, green onion, and cheese. Set aside. Brown bacon bits and drain. Set aside.

In a separate bowl, whisk all dressing ingredients until sugar is dissolved. Add dressing to the egg/veggie mixture. Gently fold in peas until all combined. Chill for 10 minutes, sprinkle with bacon bits, and serve.