Step 1

Boil the eggs, peel them, cut them into bite-size pieces, and set them aside.

Step 2

In a medium-sized mixing bowl, add the drained tuna and break up the tuna with a fork.

Step 3

Add the mayonnaise, sour cream, mustard, salt, pepper to the tuna, Stir well to combine.

Step 4

Next, toss in the sliced olives, onion, celery, green onions, and hardboiled chopped eggs. Stir and combine until fully incorporated.

Step 5

Serve the tuna salad immediately or store it in a covered container in the refrigerator for up to 5 days.