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Old-Fashioned So. Georgia Cracker Salad (Extremely Easy)

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“I noticed every cracker salad here at RZ called for fresh tomatoes so I figured ... why not ... I'll put in the recipe I was raised on. The other recipes here look good also ... this just happens to be the one I am used to and we dearly love it. It is great as a side-dish with fried chicken, great as an appy stuffed inside little cherry or grape tomatoes, and perfect as a complete lunch when stuffed inside a tomato. Haha ... DH is sitting here now eating it as a dip on top of more saltines. :)”
READY IN:
10mins
SERVES:
6-8
YIELD:
3-4 pints
UNITS:
US

Ingredients Nutrition

  • 1 (14 1/2 ounce) can whole tomatoes
  • 1 sleeve saltine crackers, crushed (leave a bit chunky)
  • 4 tablespoons mayonnaise
  • 6 large eggs, hard-boiled, chopped
  • 1 medium onion, chopped
  • 1 medium bell pepper, chopped (optional ... I love it both ways)
  • salt and pepper

Directions

  1. Pour tomatoes (including juice) in a large boil. Using your hands, squeeze each tomatoe through your fingers (be careful you don't squirt the juice on you -- I poke each one good with my fingers gently before I commence squeezing) until they look crushed but still chunky. Yes, you can buy already crushed tomatoes but I don't like their texture -- almost like a sauce instead of crushed tomatoes.
  2. To the tomatoes, add remaining ingredients and stir. If appears to dry for you, add a LITTLE more mayo.
  3. Salt and pepper to taste.
  4. Tastes just as great either fresh made or after refrigerated.

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