Georgia Cracker Salad

I know what you’re thinking: “Crackers? In a salad?” And listen, I get it — the first time I heard about Georgia Cracker Salad, I raised an eyebrow too. But y’all, this little oddball of a dish has earned a permanent spot on my summer table, right between the deviled eggs and the tomato pie.

My Aunt Dottie used to bring this to every church potluck and family reunion, and without fail, folks would hover around the bowl with puzzled looks… until they took that first bite. Then it was “Who made this?” and “Can I get the recipe?” every single time.

It’s salty, creamy, a little tangy, and full of texture — like if a BLT and an egg salad had a Southern baby. And it comes together in about 15 minutes, which makes it perfect for last-minute company or lazy days when turning on the stove just feels like too much.

Why You’ll Love This Little Weirdo (In the Best Way)

• No cooking required — unless you count boiling eggs, and even that can be done ahead

• Perfect use for summer tomatoes — juicy, ripe ones make all the difference

• Quick and budget-friendly — pantry staples, nothing fancy

• Flexible and forgiving — you can tweak it a hundred ways and it’ll still be good

• Great conversation starter — trust me, this one gets people talking

Ingredient Notes — and Some Friendly Tips

Here’s what you’ll need to whip up a bowl of Georgia Cracker Salad, plus a few personal tips:

• Saltine or butter crackers (35–40): Go for the classics here. I like the saltines for their snappy bite, but if you’re feeling a little indulgent, Ritz-style crackers add a rich, buttery twist. Crush them with your hands — not too fine, just a rough crumble.

• 1 large ripe tomato: Summer tomatoes are the star. If they’re extra juicy, let them sit in a strainer for a minute so your salad doesn’t get soggy too fast.

• 1/4 cup scallions: Also known as green onions — they add a gentle oniony bite. Chives work too, in a pinch.

• 2 hard-boiled eggs: Rough-chopped, not minced. We want to see those pretty yellow bits peeking through. Pro tip: cook a few extra and keep ’em in the fridge for egg salad later in the week.

• 1½ cups mayonnaise: Yes, that’s a lot — this salad leans creamy. I usually cut it half-and-half with full-fat Greek yogurt to lighten things up a bit and add a tiny tang.

• Kosher salt and cracked black pepper: Season to taste at the end, especially if your crackers are already salty.

How to Make Georgia Cracker Salad (Don’t Blink — It’s That Easy)

1. Start with the mixing bowl: Grab a large one — preferably one with high sides so you don’t make a mess when stirring.

2. Add your crushed crackers: Toss ’em in first. Crushing them by hand gives you a mix of sizes, which I think adds character. You want pieces about the size of a dime — not crumbs, not boulders.

3. In go the tomatoes, scallions, and chopped eggs: Add them right on top of the crackers. If your tomatoes are extra wet, give them a quick drain or pat before adding them in. Too much juice will make the crackers soggy too fast.

4. Add your mayo (or mayo-yogurt mix): Spoon it in and gently stir everything together. This is where a soft touch helps — you want to mix well, but don’t mash it into a paste. Think of it like folding laundry: slow and gentle.

5. Season with salt and pepper to taste: Give it a good stir, taste a little bite, and adjust as needed. Some folks even toss in a dash of hot sauce — I say, go for it if you’re feelin’ spicy.

6. Serve immediately, or chill for a bit: Here’s the trick — if you serve it right away, it’s crisp and textured. If you refrigerate it for a little while (15–30 minutes), it softens up and turns into more of a creamy, scoopable salad. Both ways are delicious. I’ve eaten it straight from the fridge with a spoon and zero regrets.

Fun Twists (If You’re the Playful Type)

• Add crumbled bacon: It gives big BLT energy — crispy, salty, irresistible.

• Swap in cherry tomatoes: Halved or quartered, depending on size. Adds a little pop.

• Try a flavored mayo: Think chipotle, garlic, or even a squeeze of lemon into your mix.

• Use flavored crackers: Sour cream and onion? Ranch? Don’t let me stop you.

• Add diced pickles or relish: For the tangy pickle-lovers in your life.

Storing Leftovers (If You Have Any)

Honestly, this salad is best eaten within a few hours. The longer it sits, the softer the crackers become — and not everyone loves that texture. That said, if you’ve got leftovers, stash them in an airtight container in the fridge and eat them within a day. It won’t be crisp, but it’ll still be creamy and flavorful. You could even spread it on toast or serve it with celery sticks like a dip!

Let’s Talk Cracker Salad — I Wanna Hear From You!

Alright, y’all — I’ve shared my take on this oddball Southern gem, and now I want to hear yours. Have you made Georgia Cracker Salad before? Do you have a family twist or secret ingredient you swear by?

Drop me a comment or shoot me an email. I love hearing how folks make these recipes their own — especially the ones that surprise people. Life’s too short not to try a salad made with crackers, right?

Happy crunchin’,