Place eggs in a saucepan, cover with cold water, and bring to a boil over medium heat. Once water reaches a rolling boil, turn off heat and cover pot. Keep eggs covered in the hot water for 15 minutes.
Remove eggs from hot water and place in a bowl filled with ice and water. Once the eggs are cool enough, peel them and place in a bowl
Use a fork to mash the eggs. Add remaining ingredients (except for the tuna) and mix well.
Gently fold in the tuna.
Serve in lettuce cups, over salad or wrapped in low carb tortillas.
Nutrition is calculated without a serving vessel such as lettuce cups or tortillas.
Keep tuna salad covered in the refrigerator for 3-5 days.
Freezing tuna salad changes the texture and is not recommended.