Our Family Recipes

by Bill Connolly Sr

It’s best to make this a few days before serving as it takes time for the jalapeño heat to permeate the spread.

• 12 eggs, hard boiled
• 2 lb cheddar cheese, or any block of cheese you have
• 1 small onion
• 12 fresh jalapeños, or about 30 oz pickled
• 1 small bell pepper, finely chopped
• 30 oz (approximately) Miracle Whip
• Salt (optional)
• Pepper (optional)

1. Grind the eggs, cheese, onion, and jalapeños with a meat grinder. If you don’t have a meat grinder, you can finely chop and shred all the ingredients.
2. Mix in the bell pepper, salt, pepper and Miracle Whip.
3. Serve with saltine crackers.