Fill a medium pot with water and bring to a boil over high heat. Carefully add the eggs and let them boil for about 10-12 minutes until hard-cooked. Transfer the eggs to an ice bath to cool for about 5 minutes.

In a large mixing bowl, drain the canned tuna thoroughly. Add the peeled and chopped hard-boiled eggs, the mayonnaise, mustard, and finely chopped celery. Break the tuna and eggs with a fork and mix until combined.

Sprinkle salt and pepper to taste and stir until the mixture is creamy. Add any additional herbs or spices as desired.

Cover the mixing bowl and place it in the refrigerator for at least 30 minutes to allow the flavors to meld together.

Spoon the Healthy Tuna Egg Salad into lettuce cups, spread on bread, or serve on top of a salad or with crackers.