Begin by placing fresh eggs in a pot covered with water. Bring the water to a rolling boil, then cover and reduce to low. Let simmer for 10-12 minutes. Transfer to an ice bath for 5 minutes.

Open and drain two cans of tuna, ensuring excess moisture is removed. In a mixing bowl, combine the drained tuna, mayonnaise, and Dijon mustard. Add finely chopped celery and green onions, mixing thoroughly.

Once the eggs are cool, tap them on a hard surface to crack the shell, then peel them under running water. Chop into small pieces and add to the tuna mixture.

Sprinkle a pinch of salt and pepper into the bowl, adjusting to taste. Gently fold the ingredients together until evenly mixed.

Cover the bowl and let the Tuna Egg Salad chill in the refrigerator for at least 30 minutes for the flavors to meld.