Boil and cool the eggs, dice small. Open canned tuna, drain while holding the top over the tuna. Add to the mixing bowl, mince with the fork. Trim the ends of the celery, dice small. Chop onion small dice.
Add the mayo, mix well. Serve on top of a toast or wrapped in lettuce.
For a more mild flavor, I recommend buying tuna packed in water instead of oil.For a low-carb option, serve this salad wrapped in lettuce or Chinese cabbage or on top of cucumber, tomato slices, baby zucchini.