16 saltine crackers, broken into quarters
1 (1 lb.) can whole tomatoes, cut up and undrained
1/3 c. chopped dill pickle
1/3 c. mayonnaise
Salt and pepper to taste
1 hard cooked egg, diced
Lettuce cups

Place 1/2 the crackers in a shallow salad bowl. Top with half the tomatoes with their juice and sprinkle with half the pickles. Spread half the mayonnaise and season to taste with salt and pepper. Repeat layers. Sprinkle with diced egg and chill at least 2 hours. Serve on lettuce cups. Yield: 4 to 6 servings.

Note: May be made a day before serving.