Start by boiling two eggs. Cool them in ice water after you peel them. You want them firm, perfectly hard-boiled. While that’s happening, chop your celery, onion, and dill pickles. Don’t rush this step; the more even the chop, the better the salad looks — and tastes!

In a large bowl, combine the Dijon mustard, yogurt, and mayonnaise. Whisk them together until smooth. The yogurt provides a creamy texture while keeping calories in check, which I find super helpful for a healthy lifestyle.

Next, add in the drained tuna. Flake it with a fork until you have even pieces throughout. I prefer light tuna for its milder flavor, but feel free to use whatever you have on hand.

Stir in the chopped celery, onion, dill pickles, and jalapeño. The celery provides crunch, while the pickles add tang. You want the salad to be colorful and packed with fun textures.

Chop the hard-boiled eggs and gently fold them into the mixture. Use a light hand here. You want the eggs to stay intact rather than turning into a mushy blend.

Sprinkle with lemon pepper and add a squeeze of fresh lemon juice. Don’t forget the parsley for a fresh kick! Taste it before serving. Adjust the seasoning if necessary.