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Ingredients1 h 30 m servings 331 cals
Original recipe yields 8 servings
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- In a large bowl, break up crackers with a spoon. Add onions, celery, sweet pickles, dill pickles, green olives, black olives and green onions and stir all together. If desired, stir in a small amount of the salad dressing of your choice. Serve chilled.
Per Serving: 331 calories; 11.6 g fat; 48.5 g carbohydrates; 8.4 g protein; 70 mg cholesterol; 1256 mg sodium. Full nutrition