Dice the tomato, finely chop the scallions and roughly chop the hard-boiled eggs. Break the crackers into coarse pieces.

In a large bowl, gently combine the tomato, scallions, eggs and mayonnaise. Add a little salt and plenty of freshly cracked black pepper.

Fold in the crushed crackers until evenly coated. Avoid overmixing so the crackers keep some texture.

Taste and adjust the seasoning. Serve immediately for crunch, or refrigerate for 15 to 20 minutes for a softer texture.