Place the eggs in a single layer in a medium saucepan. Cover with cold water by about an inch. Bring to a boil over medium-high heat. Once boiling, reduce heat slightly and simmer for 9–10 minutes for fully cooked yolks.

Transfer the eggs immediately to a bowl of ice water using a slotted spoon. Let them cool for at least 5–7 minutes. This stops the cooking process and makes peeling easier.

Gently tap each egg on a hard surface and peel away the shell. Rinse briefly to remove any shell fragments.

Place peeled eggs on a cutting board and slice into even rounds, about ¼-inch thick. An egg slicer can help create uniform slices.

Arrange crackers on a serving plate or tray in a single layer.

Place one egg slice on each cracker. Season lightly with salt and black pepper.

Finish with optional toppings such as a small dollop of mayonnaise, a sprinkle of paprika, fresh herbs, or a drop of hot sauce.

For best texture, serve right away so the crackers remain crisp.