Bring a pot of water to a boil and gently lower the eggs into the water with a spoon. Boil for 11 minutes and then drain off the hot water and shake the pan vigorously to crack the eggshells. Add ice water to the pot and allow eggs to cool before peeling.

Chop or dice the eggs (a pastry cutter works beautifully) into a large bowl and add the remaining ingredients, stirring to combine. Serve with crackers or on sandwiches.