Go Back

Georgia Tomato Egg Cracker Salad

A creamy Southern-inspired tomato salad with hard-boiled eggs, fresh herbs, buttery crackers, and a tangy homemade dressing. Perfect for picnics, cookouts, and family meals. Makes 6 servings.
Print Recipe Pin Recipe
Course: Salad, Side Dish
Cuisine: American, Southern
Calories: 465
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 6 large eggs
  • 2 cups cherry tomatoes, halved
  • 1/4 small red onion, finely diced
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon fresh parsley, chopped
  • 2 green onions, thinly sliced
  • 1 sleeve buttery round crackers, approximately 30 crackers
  • 1/2 cup shredded sharp cheddar cheese, optional
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon paprika
  • 1 tablespoon fresh dill, chopped, optional garnish
  • 1 tablespoon fresh parsley, chopped, optional garnish
  • 1 tablespoon sliced green onions, optional garnish
  • 1/8 teaspoon paprika, optional garnish

Equipment

  • medium saucepan
  • large mixing bowl
  • Medium mixing bowl
  • Colander
  • Sharp kitchen knife
  • cutting board
  • whisk
  • Silicone spatula or large spoon
  • Resealable plastic bag
  • Bowl for ice water
  • Measuring Cups and Spoons

Method
 

  1. Place the eggs in a medium saucepan, cover with cold water, and bring to a boil over medium-high heat. Reduce to a gentle simmer and cook for 10–12 minutes until hard-boiled.
  2. Transfer the eggs to ice water and cool for 5–10 minutes. Peel, chop into bite-sized pieces, and transfer to a large mixing bowl.
  3. Wash and halve the cherry tomatoes. Place in a colander and drain for several minutes to remove excess moisture.
  4. Finely dice the red onion, slice the green onions, and chop the dill and parsley. Add the prepared vegetables and herbs to the bowl with the eggs and tomatoes.
  5. Whisk together mayonnaise, sour cream, Dijon mustard, lemon juice, apple cider vinegar, garlic powder, onion powder, salt, black pepper, and paprika until smooth and creamy.
  6. Pour the creamy dressing over the egg and tomato mixture. Fold gently until coated, then add the optional shredded cheddar cheese.
  7. Cover the bowl and refrigerate for 20–30 minutes to allow the flavors to blend.
  8. Just before serving, place the buttery round crackers in a resealable bag and gently crush into bite-sized pieces.
  9. Remove the salad from the refrigerator, stir gently, and fold in half of the crushed crackers.
  10. Transfer the salad to a serving bowl, sprinkle the remaining crackers over the top, garnish with optional dill, parsley, green onions, and paprika, and serve immediately.

Nutrition

Calories: 465kcalCarbohydrates: 19gProtein: 12gFat: 38gSaturated Fat: 10gPolyunsaturated Fat: 15gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 226mgSodium: 750mgPotassium: 295mgFiber: 2gSugar: 4gVitamin A: 185IUVitamin C: 12mgCalcium: 135mgIron: 2mg

Notes

Prep time: 20 minutes. Cook time: 12 minutes. Chill time: 20–30 minutes. Total time: approximately 1 hour. Yield: 6 servings. Add crackers immediately before serving to maintain their crunch. Store the dressed salad without crackers in the refrigerator at 40°F or below for best quality within 1–2 days. Nutritional values are estimates based on standard ingredients, including optional cheddar cheese, and can vary with cracker brand and serving size.

Tried this recipe?

Let us know how it was!