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


  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.)

Tim the Younger’s Alternate Recipe:

  • 3 large tomatoes, sliced into 1/4 to 1/2-inch chunks
  • 6 large eggs, hard-boiled and chopped
  • Approximately 1 sleeve saltine crackers
  • 1/2 cup mayonnaise (Duke’s recommended)
  • 1/4 to 1/2 teaspoon salt
  • 1/4 to 1/2 teaspoon black pepper, coarsely-ground


  1. In a bowl, thoroughly mix together eggs, mayonnaise, salt and pepper.
  2. In a separate 8×4-inch bowl, place a layer of tomatoes 1 to 1-1/2 inches thick. Press down lightly to remove air pockets.
  3. Using slightly less than half of the egg mixture, spread over tomatoes.
  4. Crumble slightly less than half of the crackers over egg mixture.
  5. Place remaining tomatoes over crackers, again pressing down lightly to remove air pockets.
  6. Spread the remaining egg mixture over tomatoes.
  7. Crumble remaining crackers over top.
  8. Chill until ready to serve.

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