16 saltine crackers 1 (14.5 oz) can solid pack tomatoes, cut up 1/3 cup chopped dill pickles 1/3 cup mayonnaise salt & pepper 1 hard cooked egg, chopped fine salad greens
In a shallow glass bowl, put half the crackers. Top with half the tomatoes, juice too. Sprinkle with half the pickles. Spread with half the mayonnaise. Add salt and pepper. Repeat layers. Sprinkle with egg. Refrigerate for 2 hours or longer. Serve in lettuce cups.
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