Tomato & Egg Salad

(This is my second favorite recipe, right behind Squash Fritters.)

• 3 large eggs; hard-boiled, peeled, and sliced 1/8-in thick
• 3 to 5 tomatoes, sliced into 1/2-in chunks (Granny’s Note: If you want to peel them, dip them in boiling water for about 30 seconds, then in cold water to make easy to peel. I do not peel my tomatoes.)
• 12 to 14 saltine crackers, crushed
• Mayonnaise

Directions:

1. In a 6×4-inch bowl, make a layer of tomatoes approximately 1 to 1-1/2 inches thick.
2. Use half of the eggs to make a layer over the tomatoes.
3. Sprinkle lightly with salt and pepper.
4. Wet a spoon and spread a thin layer of mayonnaise over all.
5. Spread half of cracker crumble over top. (Granny’s Note: I crush about 4 at a time in my hand.)
6. Repeat steps 1 through 6 for a second layer of each.
7. Refrigerate overnight.

(Granny’s Note: If your dish is any wider, you will need more eggs. Mayonnaise should just seal the tomato-egg layer. Too much is not good. ENJOY.)