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.
Tips & Tricks
Red Skinned Potato Salad
See how to make a creamy potato salad with bacon and a perfectly firm texture.
See how easy it is to make this hearty, salad-bar-style salad.