Roughly crush your crackers into bite-sized pieces—not crumbs. The salad’s signature texture comes from those light, crispy chunks. Dice the tomato, finely chop the scallions, and roughly chop the hard-boiled eggs.

In a large mixing bowl, combine the crushed crackers, diced tomato, scallions, and chopped eggs. Add the mayonnaise (or mayo-Greek yogurt mix) and gently fold until everything is evenly coated.

Taste and season with kosher salt and freshly cracked black pepper. Serve immediately for the best texture, or refrigerate for up to an hour if you prefer a slightly softer salad.