Georgia Cracker Salad

Thanks Paula!

Ever wonder what the saying Georgia Cracker meant? Well, I saw Paula Deen, during one of her quarantine shows, make this Georgia Cracker salad so I decided I had to find out where the salad got it’s name.

Georgia Cracker refers to the original American pioneer settlers of the Province of Georgia. The Georgia ranchers would drive their cattle down into the flatlands of central Florida to graze in the winter and would stop where the citrus groves began. In order to get the cattle’s attention they became very accomplished at cracking a bullwhip. There are a few other explanations but they aren’t as interesting.

I was going to serve this to friends one night for our GNO but that was right when they suggested the “stay at home” order. So I cancelled the girls dinner and  we ate this salad with our dinner and it was wonderful. If you don’t think you will eat it all of it at one meal, then half the salad before adding the bacon and crackers to it and eat it another night.  I wouldn’t want to try it with soggy crackers. You want to add in the crackers just before you sit down to eat.

BLAST FROM THE PAST: This Cranberry Kale Salad would made a great main dish salad just by adding in some grilled chicken.

Simple ingredients for a simple salad.

Get everything chopped up.

Mix up the dressing and set aside.

Add the fried bacon right before serving.

Minutes before serving stir in the cracker crumbs and serve immediately.  


Georgia Cracker Salad


  • 1 sleeve saltine crackers
  • 1 large tomato chopped small
  • 1/2 c. red onion chopped 1/4" dice
  • 1/2 c. mayonnaise
  • 1/2 c. sour cream
  • 2 hard boiled eggs chopped fine
  • 1-2 jalapeno peppers finely chopped
  • 3-4 green onions thinly sliced
  • 4-5 pieces of fried bacon crumbled
  • lettuce leaves to serve on


  1. Crumble the sleeve of saltine crackers and set aside.
  2. Chop the tomato, red onion, jalapeño peppers, green onions, and boiled eggs. Mix the mayonnaise and sour cream together until smooth. Add this to the tomato mixture and refrigerate until chilled and ready to serve.

  3. Just minutes before you are ready to serve, add in the crumbled bacon and the saltine crackers. Mix well and put on top of lettuce leaves. Serve immediately as this will not wait for your guest.
  4. It isn't good left over because the crackers get soft so if you don't think you will eat it all in one sitting, then take out part and then the next day you can add crackers to the remainder of the salad.

Recipe Notes

Note: Delicious. I started with Paula Deen's recipe but decided to go with half mayo and half sour cream and then I added some jalapeño peppers, the red onions and bacon and I added an extra egg.

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