2 large hard boiled eggs, chopped 1 yellow bell pepper, chopped 2 oz. shredded Cheddar cheese (1/2 c) 1/2 c mayo 1/2 c sour cream 3 tbl. basil 2 tbl. red onion, chopped 2 tsp pimento, chopped 1 tsp apple cider vinegar 1 tsp sugar 1 tsp seasoned salt 1 tsp garlic powder 1 tsp fresh parsley, chopped 1/2 tsp ground pepper 2 dashes hot sauce 60 oz. early peas

Combine all ingredients except peas and mix well. Stir in peas. Refrigerate for at least 10 hours, up to overnight. Serve at room temperature.