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, chopped

Justin Wilson’s Pepper 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

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.