Made with saltine crackers, tomatoes, mayo, scallions, and eggs, Georgia Cracker Salad is Southern comfort in its crunchiest, creamiest form.
Let me back up.
You know those trips that aren’t planned down to the minute? The ones where you throw some clothes in a bag, crank up the car AC, and see where you end up? That was me, driving through southern Georgia, windows down, hair doing whatever it wanted, when I pulled off the highway because I was starving and very much over gas station snacks.
I ended up at this tiny roadside café—half store, half kitchen, probably held together by decades of fried food and gossip. There were three things on the board: fried catfish, something called “plate o’ peas,” and Cracker Salad. I laughed. I thought it was a typo. I asked the woman behind the counter what it was, and she just smiled and said, “Oh honey… you’re gonna want that.”
She was right.
It came out in a mixing bowl that looked older than me. A scoop of creamy, salty, tangy something that smelled like summer and mayonnaise. I took one bite and literally paused mid-chew. I had questions. How had I never heard of this before? Who decided to crumble up saltines and call it a salad? And more importantly—can I get seconds?
Why You’ll Love This Georgia Cracker Salad Recipe?
Here’s the thing: Georgia Cracker Salad is weird. It just is. It’s crackers. In a bowl. With mayo. And yet… it works. Better than it has any right to.
It’s kind of like if egg salad and a tomato sandwich got married and forgot the bread. Or if you tried to make a deconstructed Southern snack plate and accidentally invented magic. You get this satisfying mix of textures—crunchy crackers, soft-boiled egg, juicy tomato—and then there’s that creamy, salty, tangy hit from the mayo that just pulls it all together.
Is it fancy? Not even a little. But it feels like home. It tastes like hot afternoons, lazy back porches, and potlucks where everyone brings a dish they “just threw together” (but actually put their whole soul into).
Ingredient Notes:
I’m not gonna list them like a robot. Let’s talk like friends.
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Saltines: Yep. Just the regular old ones. Not crushed to dust—think “broken by hand after a long day” kind of crumbling. Some big bits are fine. Honestly, preferred.
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Tomato: You want juicy, ripe, and a little messy. This is not the time for winter tomatoes. Or those weird mealy ones. Use the good stuff. Bonus points if it’s from your neighbor’s garden.
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Scallions: They’re mild and mellow. Like, they show up to the party but don’t yell. Red onion is louder. If you’re into that, go for it. But scallions just fit here.
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Hard-Boiled Eggs: Rough chop ‘em. You want little chunks, not egg mush. Adds that soft bite that makes it feel like more than just a side.
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Mayonnaise: Look. I’m not here to judge your brand, but I will say if you’ve never had Duke’s… now is the time. It’s rich and tangy and everything mayo should be. That said, use what you love. This salad forgives you.
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Salt & Pepper: Go easy on the salt. The crackers already bring it. Pepper? Go wild.
How To Make Georgia Cracker Salad?
Step 1: Crush the Crackers
No need to be gentle. Just grab a handful and break them into a bowl. You’re not making breadcrumbs here. You want texture. The “oops I dropped this cracker in my soup” kind of crumble? Perfect.
Step 2: Add the Fresh Stuff
Toss in your tomato, scallions, and chopped eggs. Don’t overthink it. This recipe is more about vibe than precision.
Step 3: The Mayo Moment
Scoop in that mayo. Yep, all of it. You can start with a little less and add more as needed, but honestly? 1½ cups is the sweet spot. Stir gently. Fold it like you’re mixing wet cement made of dreams.
Step 4: Season + Taste
Add salt and pepper, but taste before you dump it in. The crackers do a lot of the salty lifting. You can always add more, but once it’s in, there’s no going back.
Want To Save This Recipe?
Step 5: Serve Immediately
Seriously—don’t wait. The longer it sits, the soggier it gets. It’s still good soft, don’t get me wrong, but there’s something magic about that first spoonful when the crackers still have a little bite left.
Storage Options:
This isn’t really a “meal prep” kind of dish. It’s best fresh. That said, if you do have leftovers, pop them in a sealed container in the fridge and eat within 24 hours. It’ll turn into a creamy, soft cracker-egg-tomato mash. Not quite the same, but still oddly good. Like day-old stuffing. You know?
Variations and Substitutions:
I mean, it’s already a little weird. So go ahead and make it your own. Here’s some stuff I’ve tried, seen, or been told to try:
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Butter crackers instead of saltines. Richer. Softer. Still tasty.
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Add hot sauce to the mayo for a little kick. I support this fully.
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Swap scallions for red onion if you’re in a mood.
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Add chopped pickles or relish for tangy vibes. It’s giving deviled egg salad.
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Use Greek yogurt if you’re out of mayo. Not quite the same, but it works in a pinch.
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Throw in a little shredded cheddar. I haven’t done this yet. But now I really want to.
What to Serve with Georgia Cracker Salad?
It’s officially a side dish. But also… it kind of steals the spotlight. Here’s what it goes well with:
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Fried chicken (duh)
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Grilled anything—shrimp, burgers, even hot dogs
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Pickles, deviled eggs, and potato chips (trust me)
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A cold beer or sweet tea. Preferably on a porch.
Frequently Asked Questions:
Is this really a Southern thing?
Oh yeah. It’s been floating around potlucks, picnics, and church cookbooks for generations. Just not talked about much outside the region… until now.
Can I make it ahead?
Sort of. You can prep everything except the crackers and mix it right before serving. But once the mayo hits the crackers, it’s go time.
So… have you tried Georgia Cracker Salad before? Or is this your first time hearing about it and you’re still side-eyeing me through the screen?
Either way—I hope you give it a go. Make it. Tweak it. Share it at your next potluck and watch it disappear. Then come back and tell me how it went. I genuinely want to know if it blew your mind like it did mine.
Because sometimes? The weirdest recipes are the ones that stick with us the longest.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Georgia Cracker Salad
Ingredients
- 35 to 40 saltine crackers approximately 2 cups, coarsely crushed
- 1 large ripe tomato finely diced (approximately 1 cup)
- ¼ cup scallions finely chopped
- 2 large hard-boiled eggs coarsely chopped
- 1½ cups mayonnaise
- Kosher salt to taste
- Freshly cracked black pepper to taste
Instructions
Prepare the Ingredients
- Begin by coarsely crushing the saltine crackers. This can be done by hand or using a resealable plastic bag and a rolling pin. The goal is to create uneven, bite-sized pieces—not fine crumbs. Finely dice the tomato, chop the scallions, and coarsely chop the hard-boiled eggs.
Combine the Salad
- In a large mixing bowl, gently combine the crushed crackers, diced tomato, scallions, and chopped eggs. Add the mayonnaise and fold the mixture together with a spatula or spoon until evenly combined. Take care not to overmix, as maintaining some texture is ideal.
Season to Taste
- Season the mixture with kosher salt and freshly cracked black pepper to taste. Mix gently once more to incorporate the seasoning.
Serve
- Serve the salad immediately for best results, as the crackers will retain some of their crisp texture. If preferred, the salad may rest for several minutes before serving, yielding a softer, more blended consistency.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
