In a large mixing bowl, add the can of tuna and use a fork to flake it into smaller pieces.
Add all remaining ingredients including hard boiled eggs, celery, dill pickles, red onion, mayonnaise, lemon juice, dijon mustard, garlic powder, salt & pepper.
Mix well until you’ve got a creamy, delicious looking tuna egg salad.
Portion into 3 or 4 meal prep containers if you’d like, and store in an airtight container in the fridge for up to 4 days.
