First, hard boil 8 large eggs.
Once the eggs are cooked, transfer them into an ice water bath for around 10 minutes. This makes them easier to peel. Peel all 8 eggs. Then, chop them into small, bite-sized pieces and place them into a large bowl.
Drain and rinse a 5-oz. can of white albacore tuna and add that to the same bowl.
Mince 2 tablespoons of red onion and 2 tablespoons of chives and add those to the bowl and mix.
Prepare tuna egg salad sauce. In a small bowl or Pyrex, mix together Greek yogurt, mayonnaise, dijon mustard, and sriracha. Then, add to the large bowl and mix everything together.
Finally, season with smoked paprika and salt and pepper, to taste.
Serve with veggies and or on a piece of toast.