Put the eggs in a saucepan of cold water and bring to a boil. Cook for 10 minutes, then plunge eggs into cold water to cool. Shell the eggs then cut them in half lengtwise.
Combine the remaing salad ingredients except the shrimp crackers in a bowl. Add the egg halves.
Put all of the dressing ingredients into a saucepan and heat gently, stirring until combined. Drizzle the dressing over the salad and then mix well. Serve immediately and then top with 4 schrimp crackers per salad.