Add the eggs to a sauce pot and cover with at least 1/2" of water. Bring to a low boil, then quickly reduce to a simmer. Cook for 12 minutes.

Drain the hot water and run the eggs under cold water. Let it sit and cool for at least 5 minutes in the cold water.

Peel the eggs and add them to a mixing bowl. Using a fork or pastry cutter, cut and mash the eggs into little pieces.

Add the remaining salad ingredients, stir, and taste. Adjust seasonings as needed.

Serve with toast, as a sandwich, or with crackers!