Step 1

First, hard boil 8 large eggs.

Step 2

Once the eggs are cooked, transfer them into an ice water bath for around 10 minutes. This makes them easier to peel. Peel all 8 eggs. Then, chop them into small, bite-sized pieces and place them into a large bowl.

Step 3

Drain and rinse a 5-oz. can of white albacore tuna and add that to the same bowl.

Step 4

Mince 2 tablespoons of red onion and 2 tablespoons of chives and add those to the bowl and mix.

Step 5

Prepare tuna egg salad sauce. In a small bowl or Pyrex, mix together Greek yogurt, mayonnaise, dijon mustard, and sriracha. Then, add to the large bowl and mix everything together.

Step 6

Finally, season with smoked paprika and salt and pepper, to taste.

Step 7

Serve with veggies and or on a piece of toast.