Follow these steps for perfect results
Saltine crackers
crushed
Eggs
boiled, chopped
Celery
chopped
Onions
chopped
Bell pepper
chopped
Sweet pickles
chopped
Pimiento
drained
Mayonnaise
Boil 5 eggs.
Crush saltine crackers into small pieces.
Chop 3 of the boiled eggs.
Reserve 2 boiled eggs for topping.
Chop celery, onions, and bell pepper into small pieces.
Chop sweet pickles into small pieces.
Mix crushed crackers, chopped eggs, celery, onions, bell pepper, sweet pickles, and pimiento in a large bowl.
Mix in enough salad dressing or mayonnaise to bind the ingredients together.
Slice the remaining 2 boiled eggs and arrange them on top of the salad.
Refrigerate for at least 30 minutes before serving.
Expert advice for the best results
Add a dash of hot sauce for a little spice.
For a smoother texture, pulse some of the crackers in a food processor before mixing.
Adjust the amount of mayonnaise to your liking.
Everything you need to know before you start
5 minutes
Yes, can be made 1 day in advance.
Serve in a bowl or on a bed of lettuce.
Serve as a side dish or light lunch.
Serve with crackers or bread.
Pairs well with creamy salads.
Refreshing and complements the flavors.
Discover the story behind this recipe
Potluck staple
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