Tropical Island Pineapple Corn Salad

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: