Spreading more blogging community love (Secret Recipe Club)
Since it was only 2 days ago, I’m sure you remember my yummy recipe that I posted for my first contribution to the Secret Recipe Club. It really was a blast to participate in, and it was great seeing what everyone else chose to make. Plus, it was a great way to get introduced to some new blogs that are terrific!
After Amanda posted the blog hop, it was determined that one blogger’s recipe had been forgotten. The person who had it suddenly backed out, leaving Connor’s Cooking
an orphan of the reveal 🙁 So, several of us decided it would be fun to choose one of her recipes and post it today, to make up for what happened.
I had very little time to make something since I was going out to dinner with friends, so I perused the blog for quick and easy recipes. The one that caught my eye was perfect…it could be made ahead so I could eat it for lunch today. Plus, I had all the ingredients in the house.
This recipe is a “dip” and although I photographed it that way, I actually kept the eggs a bit chunky (my preference) and had it on wheat bread for a nice lunchtime sandwich (with sliced red onion, of course!). It was delicious! I could see it as being a big hit at a party, though, served as a dip with crackers and celery. Yum.
8 hard boiled eggs
1/4 cup mayonnaise
1 tablespoon mustard
5 bread and butter pickles, chopped
a few shakes of hot sauce
paprika, salt and pepper to taste
Chop eggs and add all additional ingredients. Stir until combined. Serve with crackers and celery.