Prepare your eggs first. Place eggs in a pot, cover with cold water by an inch, and bring to a boil. Once boiling, remove from heat, cover, and let sit for 10-12 minutes. Transfer to ice water, then peel and chop them into bite-sized pieces.

Drain the tuna thoroughly. Open your cans and press down with a fork to squeeze out as much liquid as possible. Nobody wants a watery tuna salad! Transfer the drained tuna to a large mixing bowl and break it up with a fork.

Add the chopped eggs. Toss your cooled, chopped eggs into the bowl with the tuna. Mix them together gently so the eggs don't turn into mush.

Mix your dressing. In a small bowl, combine the mayonnaise, Dijon mustard, lemon juice, and garlic powder. Whisk until smooth and creamy.

Add the vegetables. Throw in your diced celery, chopped red onion, and fresh parsley to the tuna and egg mixture. These add that essential crunch and freshness.

Combine everything. Pour the dressing over the tuna mixture and fold everything together gently but thoroughly. Make sure every ingredient is coated with that creamy goodness.

Season to perfection. Taste your salad and add salt and pepper as needed. Sometimes I add an extra squeeze of lemon if I want it brighter.

Chill before serving. Cover and refrigerate for at least 30 minutes. This allows all the flavors to meld together beautifully.