**The Georgia Cracker Salad: A Retro Recipe Revival**

Paula Deen's Georgia cracker salad is a classic Southern recipe that has been a staple at family gatherings and potlucks for generations. In this article, we'll take a closer look at Paula's recipe and the techniques she uses to create a delicious and refreshing salad.

**The Perfect Eggs**

One of the key ingredients in Paula's recipe is fresh eggs. According to Paula, "Very, very fresh eggs. Right down the middle." She emphasizes that these eggs need to be extremely fresh, as they're going to be used in a relatively short amount of time. This ensures that the eggs are nice and jelled, making them perfect for chopping up and adding to the salad.

**The Salad Base**

To create the base of the salad, Paula starts by taking a sleeve of saltine crackers and crushing them up right in the sleeve. "Intense music" plays as she crumbles the crackers, creating a satisfying crunch that will add texture to the salad. Next, she dumps all of her chopped ingredients - egg, tomato, onion, and parsley - into a bowl along with some black pepper.

**The Mayo Magic**

Now it's time for the mayonnaise, which Paula uses generously throughout the recipe. "A cup and a half is a lot of mayo," she notes, emphasizing that this will create a creamy and rich dressing. She measures out her mayo carefully, starting with just one dollop to get an idea of how much she'll need.

**The Twist on Classic Potato Salad**

What sets Paula's recipe apart from traditional potato salad is the use of saltine crackers instead of potatoes. "It sounds strange, but think BLT," Paula explains, highlighting the connection between the crunch of the crackers and the classic combination of bacon, lettuce, and tomato. This twist creates a deliciously balanced flavor profile that's both savory and tangy.

**The Finishing Touches**

Before serving, Paula gives her salad a taste and adds some extra egg for good measure. "Mhmm," she says with satisfaction, indicating that the flavors are spot on. She also notes that the bright green onions add a nice crunch to the salad, balancing out the starchiness of the crackers.

**The Verdict**

In the end, Paula's Georgia cracker salad is a true winner, with a perfect balance of flavors and textures. Whether you're a fan of egg salad or potato salad, this recipe is sure to please. As Paula says, "If you love egg salad, you'll love this. If you like potatoesalad, you'll love this." And if you don't like tomatoes? Well, give it a try anyway - you never know! With its easy-to-follow instructions and delicious results, Paula's Georgia cracker salad is the perfect recipe for hot summer days.

"WEBVTTKind: captionsLanguage: en(light upbeat acoustic music)- Greetings, my beautiful lovelies,It's Emmy and welcome back.Today, I'm gonna be making a recipethat the moment I saw it,I knew I had to make it.It is a very simple recipe,but it is intriguing and itis the Georgia cracker salad.I first learned about thisfrom lovely, Simply Sara.I'll put a link down below to her channel.She does wonderful recipes.She's an amazing cook.And she made this andshe said that she firstlearned about it fromthe famous Paula Deen.So then, of course I hadto look at Paula's recipeand she says this is a Georgian recipe.And that it's been around.And it probably camefrom times where you justdidn't have much around.You had tomato, you hadcrackers, you had mayo,let's put it all togetherand make a salad.I mean, when we say salad,it's more like a potatosalad or a tuna salad.It's got mayo that binds it all together.And Paula's recipe alsoincludes a hard boiled egg.So a little bit of protein-- kind of bolster it up,but mostly this is goingto be an entire sleeveof saltine crackers.And that's it!So this is a perfect recipeto make for right now.Tomatoes are at peak right now.They're at their best.They're the most flavorful and juiciestthey're gonna be all year.So let's go ahead and makea Georgia cracker salad.So I've got my ingredients here.The first thing we're goingto do is hard boil an egg.So let me go ahead and do that.Get my water boiling.So I'm gonna show you howI like to boil my eggs.I've got a couple inches of waterthat has just come up to boilI'm gonna take my eggs andplace them in there gently.So, I like my water up to the boil first.It tightens the proteinsinside the eggs that contractand it helps to peel the egg later.Set my timer for eight minutes.If you like your eggs totallyhard cooked, then go for nine.If you like your yolks a littlebit kind of jelled insidego for about seven.So for this recipe eight,and I'm gonna turn thisdown just a little bit.Rolling boil.Sometimes, when you place acold egg into boiling water,it may crack a bit, but that's fine.Your egg is going to be just fine.So one way to preventcracking is to take your eggsright out of the refrigeratorand place them in a bowl of warm waterwhile your water is coming up to the boiland then place your kindof warmed up eggs in there.And that will preventsome of that cracking.While that's going, we'regonna go ahead and chopsome of our vegetables.Green onions and one large tomato.These came out of my garden.I love to take scallionsthat I buy from the store,or green onions, use up the tops,and then I just stick thewhite part into the soil.You can also stick themin a glass of wateras David Chang has shared,and the green part will grow again.And that's what these tops are.It's wonderful.It's the gift that keeps on giving.Now we're going to chop our tomato.Tomatoes, tomatoes.When I was in college, Ilived on tomato sandwiches.It was just my thing.I would take a slice of cheese,usually Swiss cheese and acouple of slices of tomato,salt and pepper, andhave that as a sandwich.Now it sounds kind oftragic, but I don't know.I lived on them.I think about thatsometimes when I'm cooking.What I used to eat,I'm gonna cut the tomatoesand kind of big chunks.I like to grow cherry tomatoes.I live in the Northeastand are growing season'sa little bit shorter than other places.And so cherry tomatoes ensurethat I'll be able to get a harvest.And plus they're so good.And you can just pop them into your mouthand oftentimes you don'teven have to chop them.You just cut them in half.Yeah.My style of tomato.Okay, so my timer just wentoff and my eggs are ready.So let's go ahead and fish them out.And what I like to do isplunge them immediatelyinto cool water.I usually put them in thesink and just run them undera bunch of cold water.And the reason why I'mdoing that is to avoidgetting that kind of grayish green ringaround your egg yolk.So cool it down immediatelyand you won't get that.So this task of peeling hard boiled eggs,I almost always leave to my children.They love peeling them.And almost always immediatelyafter they're donepeeling them, they popthem into their mouth.They just love hard boiled eggs that much.But here, let me show youhow easy they are to peel.So, tap them onto a surface.Sometimes I like to rollthem between my hands.Place them in the water again.And allow the water to kind of getin between the membrane and the shell.And roll 'em.And then I usually dothis under running water.That seems to help getsome of the shell off too.But there you have it.So easy to peel, so easy to peel.Love it.I always give them a goodrinse to get all the shell off.And there you have it, perfectlyboiled hard boiled egg.One thing I have noticed,and I've also read this,that with really fresh eggs,like an egg that was just laidthat day or the day before,those tend to be harder topeel because the egg fills upthe cavity of the egg entirely,so there's very little space.So it is true.Those are more difficult to peel.Very, very fresh eggs.Right down the middle.Look at that.Beautiful.Just a little bit jelled.Exactly how I like them.Paula's recipe callsfor one hard boiled egg,but I boiled two becauseI just love eggs so much.Now what we're goingto do is take a sleeveof saltine crackers andthen just crush them upright in the sleeve.(intense music)(crackers crumbling)Now we're gonna just dumpin all of our beautifulchopped ingredients.Egg, tomato,and onions.A good amount of black pepper to that.I'm gonna skip the saltuntil I taste this.And if it needs salt, I'll add it then,but I don't want this to be too salty.'Cause we also havesalt from the saltines.So yeah.We're going to wait to salt.A cup and a half is a lot of mayo.So I'm gonna start with acup and I'm gonna go aheadand measure that just so I can get an ideaof how much mayonnaiseI'm putting in here.So that was three big dollops.Four,five,Six.That's one cup.That's pretty much half thecontainer of mayonnaise.So before you even saythat I should use Duke's,I think that's a great idea,but I can't find Duke's where I live.So I'm using Hellmann's.If I lived down South, I certainly would.So now we're going tojust stir this all upand our salad is ready.We need to do this rightaway and serve it right awaybecause we don't want ourcrackers to get too soggy.Look, it's so colorful.Oops, eggs come back.Get a good pile of that on.We'll gust it up with some egg here.Parsley.That's what they use inall those retro recipes.Some parsley like look,isn't it beautiful?It's beautiful now, isn't it?(upbeat music)Alrighty, let's give the salad a taste.It feels a bit weird to beeating off the communal plate,but let's do this.Alrighty.Itadakimasu!It's pretty delicious.It is.It definitely does not need any more salt.It's great.So not surprisingly, the flavor profileis actually very similarto a potato salad.Of course you don'thave the potato flavor,but instead you've got likethe blank canvas starchthat is the saltine cracker.It's nice and salty.You definitely don't needto add any additional salt.Mm.And the tomato and mayogo so well together.The tomato is juicy andbright and taste of summer.And then you've got themayonnaise all around it.It sounds strange, but think BLT.Like for me, bacon,lettuce, tomato sandwicheshave to have mayonnaise on them.They just have to, because again,tomato and mayonnaiseare such best friends.This is great, Paula.This is great, Georgia.This is delicious.I love it.Mhmm.That bite had nice bigcrunch from the green onionsand a little bit of hard boiled egg,which is eggy in a egg salad kind of way.Again, perfect complimentbecause egg salad,mayo and egg, delicious.And then you've got thebright green onions.This is great.I think this would be delicious servedin iceberg lettuce cups.'Cause then you would havethe nice kind of crunchof the iceberg lettuce,which kind of balancessome of the salt.And then you've got someof that vegetal-ness,kind of cancel out some ofthe mega starch mayo thingthat's going on here.This is so good.Mhmm.If you love egg salad, you'll love this.If you like potatosalad, you'll love this.If you don't like tomatoes,maybe not so much,but you should still try itanyways because you never know.You never know.You might have that momentwhere you're just like,I've been missing tomatoes my whole life.Alrighty, my beautiful lovelies.There, you have it.The Georgia cracker salad,a perfect recipe forthese hot summer days.Don't have to heat upyour house or anything.Just throw everything into a bowland you've got yourself a meal.Alrighty, thanks so much for joining me.I hope you guys enjoyed that one.I hope you guys learned something.Please share this video with your friends.Follow me on social media.Let me know in thecomments or on social mediaif there are any videos you'dlike me to test out recipesor try certain things.I always read my commentsand like this video,subscribe and I shallsee you in the next one.Toodaloo, take care.Bye!(upbeat music)Eat the ducky moss!\n"