- 6 hard-cooked eggs, chopped
- 2/3 cup mayonnaise
- 1/2 teaspoon seasoned salt
- 1/2 cup chopped pickles
- 1 (6 ounce) can tuna packed in water, drained
- 2 cups arugula
- 4 1-pint canning jars with lids and rings
Mix eggs, mayonnaise, and seasoned salt together in a bowl; spoon evenly among 4 pint jars. Layer pickles, tuna, and arugula on top of mayonnaise mixture. Cover tightly with lid and refrigerate.