Start by boiling an egg. Add water to a small pot and set it to boil. Place an egg in a bowl of hot water to bring it to room temperature. Once the water comes to a boil, lower the egg into the pot using a large spoon. Set a time for 8 minutes.

Just before the timer goes off, fill the bowl for the egg with cold water and add a few ice cubes. Once the timer goes off for the eggs, scoop the egg out of the pot and place it in the ice bath using a large spoon.

In the meantime, open the can of peas and drain it. Do not rinse the peas. Add the drained peas to a small or medium bowl.

Next, finely dice a pickle, depending on the size it might just be half a pickle. Add to the peas.

Now make the dressing. In a small bowl combine the salt, Dijon mustard, mayonnaise and pepper and add it to the salad.

Once the egg has cooled, dice it and add it to the rest of the ingredients.

Toss to combine the ingredients well. Be gentle not to mash the peas, they are very delicate.