Reviewed: Jan. 2, 2009

this is a good recipe, i was looking for a different egg salad recipe that i could make with not a lot of ingredients (its the night before my husband and i usually go grocery shopping so we were running low) & i liked the idea of putting crackers into it before serving. i normally eat egg salad with plain potato chips, but didnt have any and the crackers were a nice substitute. i didn't have any tomato, & i used a white onion rather than green. i also added in some bacon bits & used light miracle whip to taste. it was very, very good! thank you

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<3

Cooking Level: Intermediate

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Reviewed: Dec. 11, 2008

This is another comfort food for me. I first learned how to make this via Paula Deen(this is her recipe)and I make this about once a month. I usually add some Frank's and sometimes, shredded sharp cheddar. Make this right before you eat/serve it, it gets soggy easily.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Sep. 22, 2008

Very good. Looking of something different for lunch today. Reduced the recipe to just 1. Will make again. Thanks for the recipe post.

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Mee-Maw

Cooking Level: Expert

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Reviewed: Aug. 4, 2008

i made this yesterday- Hubby thought it was chicken salad- good

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STEINY

Cooking Level: Expert

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Reviewed: Apr. 15, 2008

I made this last night from The Lady and Sons cookbook. I searched on Allrecipes today to possibly find a variation. While it was definitely delicious as is and I'll make this again for sure, it needed a little something more. Next time I'll add some chopped red onion and a few more shakes of black pepper. I highly suggest using less mayo, you can always add more later if you need it. As for potlucks, picnics, etc. it would be perfect - just bring the crackers separately in a baggie and add right before serving. Taste and ease of prep = *5*!

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Tracy

Cooking Level: Expert

Living In: Eureka, Illinois, USA

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Reviewed: Dec. 7, 2007

This is very addicting. The first couple times I made as is, but now I add a couple extra eggs. I suggest you make it with a cup of mayo then add more if you think it needs it.

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EJsMommy

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Kenmore, New York, USA

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Reviewed: Aug. 25, 2007

I used grape tomatoes and cut them in half, but otherwise made as is. I was a bit leary of this, thinking the crackers were a weird idea and would get all mushy. Well, it didn't get all mushy but it does definitely need to be eaten right away. I thought it was way too much mayo. I went ahead and put it all in because normally I think things are too dry and have too little of whatever dressing, but this was just too much. I rarely say that. It wasn't bad, but only a little was good... and I doubted it would be any good if I left the rest for later. So, I won't be making it again.

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Erimess

Cooking Level: Intermediate

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Reviewed: May 19, 2007

5 star taste

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PEACHEY

Cooking Level: Intermediate

Home Town: Fort Benning, Georgia, USA

Living In: Ridgecrest, California, USA

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Reviewed: May 13, 2007

What a treat for my Southern family! Nice fresh, summery taste that's not spicy. Tastes like something my mom would have made when times were lean. This would have been 5 stars if not for the need for last-minute preparation. I doubled all the ingredients except the mayo, which I halved. Also added black pepper. I did assemble everything except for the crackers, then added those with each individual serving. I'd like to try this with sour cream instead of mayo, and serve as a spread for crackers of any kind.

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Aggie

Cooking Level: Expert

Living In: Geneva, Alabama, USA

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Reviewed: Sep. 26, 2006

This is a great recipe. It's been a favorite for a while from "lady & son's." However, I add onions. It adds just the right touch. Also, crackers can only be added right before it is served!!! Thanks for sharing!!!

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ELI3LEG

Cooking Level: Expert

Home Town: Peachtree City, Georgia, USA

Living In: Corvallis, Oregon, USA

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Reviewed: Jun. 15, 2006

Very good recipe (from Lady ahd Son's). When I saw her make it....I thought there was no way that this could be good...was I wrong. You do need to eat this right away...it does not keep at all. Thanks for the recipe.

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Reviewed: Jun. 5, 2006

I was extremely surprised at how tasty this was. It doesn't keep very well - it got soggy fast - and it might benefit from a little garlic powder, but it is still a very quick and easy little dish. Thanks!

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Caroline C

Cooking Level: Expert

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Reviewed: Jun. 3, 2006

I love this recipe--Had it in my Lady and Son's Cookbook. I always add a jalapeno pepper for an extra kick!

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sunshine

Cooking Level: Expert

Living In: Guntersville, Alabama, USA

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Reviewed: Oct. 19, 2005

FABULOUS! I took it to a church function and it was gone!! I did two large tomatoes, 1 cucumber, green onions, 2 eggs, and 1/4 c. shredded parmesan...eveything that I had on hand. I added the crackers last and after 2 hours they were soggy but still good. SO EASY!

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