Start by peeling four hard-boiled eggs and chop them into bite-sized pieces. Transfer to a mixing bowl.

Open a 2.6 oz packet of light tuna, drain, and add it to the bowl with the chopped eggs. Add one tablespoon of mayonnaise and two tablespoons of finely chopped red onion.

Gently fold the ingredients together, taking care not to overmix. Add salt and pepper to taste.

Taste your Tuna Egg Salad and adjust seasoning if necessary. Serve chilled, on greens, crackers, or wrapped in lettuce.