Put the eggs in a large saucepan, cover with cold water by about an inch and then bring to a full boil. Cover, turn off the heat, and let stand 11 minutes. Drain the eggs and run them under cold water to stop the cooking.
Once the eggs are cool, peel and chop them. Stir in the Mayo, Yellow Mustard, celery, and scallions.
To pack: layer greens in 2 lunch containers. Divide egg salad over greens. Pack the olives, carrots, and cracker on the side.