Begin by boiling the eggs. Place them in a pot, cover with water, and bring to a boil. Once boiling, let them cook for about 10-12 minutes. Afterward, transfer the eggs to an ice bath to cool before peeling and dicing.
Open the cans of tuna and drain them thoroughly. Use a fork to flake the tuna into smaller pieces in a mixing bowl.
Finely chop the baby dill pickles, celery stick, and yellow onion. Make sure the pieces are small enough to blend well with the tuna.
In the mixing bowl with the flaked tuna, add the diced boiled eggs, chopped dill pickles, celery, and onion.
Spoon in the mayonnaise and sour cream. Mix everything gently using a fork until all ingredients are well combined.
Sprinkle fine sea salt and cracked black pepper to your liking. Taste the mixture and adjust the seasoning if necessary.
For the best flavor, cover the bowl with plastic wrap and chill your tuna salad in the refrigerator for at least 30 minutes. This allows the flavors to meld beautifully. Serve it on bread, in a wrap, or over a bed of greens.
