INGREDIENTS
• 4 ounces saltine crackers
• 1.5 cups mayonnaise
• 3 green onions, finely chopped
• 1 large tomato, chopped
• 1 hard-cooked egg, chopped
• 1 pinch salt & black pepper
STEPS
1. Hard-cook the egg: Place egg(s) in a saucepan, cover with cold water, and bring to a boil. Turn off the heat, cover, and let sit for 12 minutes. Transfer to an ice bath, peel, and chop.
2. Break the crackers: Roughly crush 4 ounces saltine crackers into a large bowl — aim for a mix of small chunks and crumbles, not a fine powder.
3. Combine: Add 1.5 cups mayonnaise, 3 green onions, finely chopped, 1 large tomato, chopped, and 1 hard-cooked egg, chopped to the crackers. Stir gently to combine. Season with 1 pinch salt & black pepper.
4. Rest & serve: Let the salad sit for 5–10 minutes so the crackers absorb some of the mayo and soften slightly. Serve immediately while still slightly crisp.
NOTES
Timing is everything — don’t mix too far ahead or the crackers will get soggy. For extra flavor, add a dash of hot sauce or a spoonful of sweet pickle relish. Some Southerners swap half the mayo for sour cream. Best served the same day it’s made.
