Georgia Cracker Salad
Georgia Cracker Salad is a classic Southern comfort dish that blends humble ingredients—saltine crackers, fresh tomatoes, scallions, eggs, and creamy mayonnaise—into a surprisingly delicious and satisfying salad. It’s simple, nostalgic, and full of rich, tangy flavor.
Why People Will Love This Recipe:
Southern Tradition: A quirky, beloved regional favorite with down-home charm.
Quick & Easy: Just a few pantry staples and no cooking required (besides boiling eggs).
Creamy + Crunchy Combo: The contrast of crisp crackers with creamy dressing and juicy tomatoes is irresistibly satisfying.
Customizable: Easy to tweak with add-ins or substitutions.
Perfect for Potlucks: It’s unexpected yet crowd-pleasing.
Key Ingredients:
Saltine or Butter Crackers: The base of the salad, providing texture and a salty crunch.
Tomato: Adds freshness and juiciness to balance the creaminess.
Scallions: Lend a mild onion flavor and pop of color.
Hard-Boiled Eggs: Provide richness, protein, and traditional Southern flair.
Mayonnaise (or Greek Yogurt): Binds everything together with a creamy tang.
Salt & Pepper: Simple but essential for flavor balance.
Georgia Cracker Salad
Ingredients:
35 to 40 saltine or butter crackers, roughly crushed
1 large tomato, diced
1/4 cup finely chopped scallions
2 large hard boiled, roughly chopped
1 1/2 cups mayonnaise (you can substitute half of the mayonnaise for full-fat Greek yogurt)
Kosher salt and freshly cracked black pepper, to taste
Instructions:
In a large mixing bowl, gently combine the crushed crackers, diced tomatoes, chopped scallions, and chopped hard-boiled eggs.
Add the mayonnaise (or a mix of mayo and Greek yogurt) and stir until everything is evenly coated.
Season to taste with kosher salt and freshly cracked black pepper.
Serve immediately for a crunchy texture, or refrigerate for a bit to let the flavors meld together before serving.
Important Notes for Georgia Cracker Salad:
Serve Immediately for Crunch:
This salad is best enjoyed right after mixing. The crushed crackers quickly absorb moisture from the tomatoes and mayo, becoming soft. For a crispier bite, mix just before serving.
Use Fresh, Juicy Tomatoes:
Ripe, flavorful tomatoes are essential—look for vine-ripened or heirloom varieties. Avoid overly watery tomatoes, or drain some juice before adding to prevent sogginess.
Crush Crackers Gently:
Don’t pulverize the crackers into crumbs. A rough crush creates a better texture, with both crunch and substance in every bite.
Customize to Taste:
Add chopped pickles or relish for a tangy punch.
A pinch of cayenne or hot sauce brings heat.
A handful of shredded cheddar cheese adds richness.
Fresh herbs like parsley or dill give it a fresh twist.
Balance the Mayo:
If the full amount of mayo feels too rich, try replacing half with full-fat Greek yogurt or sour cream for a lighter, tangier dressing.
Eggs Matter:
Use well-cooked, fully cooled hard-boiled eggs for best texture. Slightly undercooked eggs may become too soft and disappear into the mix.
Make-Ahead Tip:
You can prep all ingredients separately (dice tomato, boil eggs, crush crackers, chop scallions), but wait to mix until just before serving.
Chilling Is Optional:
The salad can be served cold or at room temperature. A short chill time helps meld the flavors but isn’t necessary.
Nutrition Information
(approximate per serving, based on 6 servings):
Calories: ~320 | Fat: ~28g | Saturated Fat: ~5g | Carbohydrates: ~15g | Protein: ~5g | Fiber: ~1g | Sodium: ~450mg
Frequently Asked Questions:
Is this a real salad?
Yes! Though it doesn’t include leafy greens, cracker salad is a traditional Southern side dish—similar in spirit to potato or egg salad.
2. Can I make it in advance?
It’s best served fresh, but you can prep the components separately and mix just before serving to maintain crunch.
3. Can I use cherry or grape tomatoes instead of a large tomato?
Absolutely! Just chop them small so they blend evenly with the other ingredients.
4. What kind of crackers work best?
Classic saltines or butter crackers like Ritz are most common. Avoid flavored varieties unless you’re going for a twist.
5. Can I make it lighter?
Yes—use half or all Greek yogurt instead of mayo, or a light mayo blend.
Do I need to peel the tomatoes?
No need—just dice them finely. If the skin bothers you, you can blanch and peel them first.
2. How finely should I crush the crackers?
Crush them into bite-sized pieces—not too fine or powdery. You want a mix of textures.
3. How many eggs should I use?
Two large hard-boiled eggs are perfect, but you can add more if you like it extra eggy.
4. How do I store leftovers?
It’s best eaten fresh. If stored, keep in the fridge up to 1 day, though the crackers will soften significantly.
5. Can I serve this as a dip?
Yes! It makes a unique dip with sturdy crackers or celery sticks—just chill it slightly and serve in a bowl.