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Author Notes: My aunt's mother-in-law made this for years for Christmas. We've never had anything like it before. We've made slight improvements with really good cheese and farm fresh eggs. I recommend serving this with Triscuits or Wheat Thins. It's crazy simple and delicious. —Katywren
- 1 1/2 cups sharpest cheddar you can find; shredded
- 1/2 cup mayonnaise
- 1 bunch curly parsley; finely chopped (do not use flat leaf)
- 4 hard boiled eggs; diced
- 1 small white onion; finely diced
- Freshly cracked black pepper
- 1 pinch sea salt to taste
- Mix cheddar, onion, parsley and eggs. Add just enough mayo to bind ingredients together. Season to taste with salt and pepper. Mound it all up in a bowl and serve cold with crackers.
- This recipe was entered in the contest for Your Best Dip
We're obsessed with savory yogurt
Savory yogurt is whey cool.
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How to make bouillabaisse.
Just shrub it off.