A classic Southern side dish that’s surprisingly delicious! This simple salad combines crispy crackers, fresh veggies, and rich, creamy dressing for a unique and satisfying texture in every bite.
Yields: 4-6 servings
Prep time: 10 minutes
Best served: Immediately
Ingredients
35-40 saltine or butter crackers
1 large tomato, diced
¼ cup scallions, finely chopped
2 large hard-boiled eggs, roughly chopped
1 ½ cups mayonnaise (or for a tangy twist, substitute half with full-fat Greek yogurt)
Kosher salt, to taste
Freshly cracked black pepper, to taste
Instructions:
1. Prepare the Ingredients:
Roughly crush the crackers into small, bite-sized pieces (avoid fine crumbs). Dice the tomato, finely chop the scallions, and roughly chop the hard-boiled eggs.
2. Combine the Salad:
In a large bowl, gently combine the crushed crackers, diced tomato, scallions, and chopped eggs.
3. Add Dressing and Season:
Add the mayonnaise (or mayonnaise-yogurt blend) and fold gently until all ingredients are evenly coated. Season to taste with kosher salt and a generous amount of black pepper.
4. Serve:
For the best experience, serve immediately while the crackers are still crisp. The salad can be refrigerated for up to an hour if you prefer a softer texture.
Chef’s Notes:
Texture is Key: The charm of this salad is the contrast between the creamy dressing and the crispy crackers. Crushing them by hand ensures the perfect rustic chunks.
Make it Ahead: You can prep the tomato, scallions, and eggs ahead of time. Wait to crush the crackers and assemble the salad just before serving to maintain maximum crunch.
Variations: Feel free to add a teaspoon of Dijon mustard or a dash of hot sauce to the dressing for an extra kick.
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