Cook along with Justin Wilson’s Easy Cookin’ every Saturday at 4:30 pm ET on RFD-TV
Justin Says:
I’ve cooked this for a lot of people and no one ever seems to notice it doesn’t have potatoes in it.
Ingredients:
- 4 stay-fresh bags saltine crackers
- 1 cup chopped celery
- 1 cup chopped onions
- 1 cup sweet relish or chopped sweet pickles, drained
- 1 cup dill relish or chopped dill pickles, drained
- 1 tablespoon horseradish sauce
- 6 large hard-boiled eggs
- Louisiana hot sauce to taste
- 1 tablespoon Worcestershire sauce
- 1 cup pimiento-stuffed olives, drained and chopped, or as much as you like
- 1 cup pitted black olives, drained and chopped
- 1 cup chopped green onions
- Enough mayonnaise to achieve the consistency you like
Instructions:
Crumble the crackers and mix together well with all the other ingredients in a large mixing bowl. If you serve the next day, you might have to add more mayonnaise because the crackers drink up all those tasty juices.