Instructions

1. 1
   If desired, blanch or parboil the chopped onion in a small amount of water so that the onion flavor is not as strong. Drain and cool thoroughly.
2. 2
   Drain the English peas, and either discard the liquid or use for some other purpose.
3. 3
   Lightly rinse the peas in a colander and place in a suitable bowl.
4. 4
   Chop the egg into about ¼ inch (0.5 cm) pieces. If desired, mash the diced hard-boiled egg yolk and mix it thoroughly with the mayonnaise.
5. 5
   Add the chopped egg, chopped onion, and mayonnaise to the peas. Mix lightly until all the ingredients are well-distributed.
6. 6
   Add salt and ground pepper to taste, and mix to distribute.
7. 7
   Refrigerate for at least 30 minutes.
8. 8
   Serve cold, sprinkled lightly with parsley in the manner of a side dish, rather than as a separate course. No additional dressings or condiments would ordinarily be served or expected.