Drain the canned pineapple and corn well to avoid excess moisture. Hard-boil the eggs, then peel and chop them.
Mix It All Together:
In a large mixing bowl, combine the chopped eggs, corn, and pineapple.
Add the Dressing:
Stir in the mayonnaise until everything is well coated. Season with salt and black pepper to taste.
Chill and Serve:
For best flavor, refrigerate the salad for at least 30 minutes before serving. Garnish with chopped green onions or parsley, if desired.
Serving and Storage Tips:
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