In a small bowl, combine mayonnaise, Dijon mustard, lemon juice, hot sauce, and paprika. Whisk until smooth and set aside.

Hard-boil your eggs using your preferred method. Once done, cool in an ice bath, peel, and chop.

In a large mixing bowl, combine drained tuna, chopped eggs, celery, red onion, pickles, and green onions. Stir gently to combine.

Pour the dressing over the salad mixture and fold until well coated.

Adjust seasoning with salt, pepper, lemon juice, or hot sauce as desired. Serve in sandwiches, lettuce wraps, or as is.