Mason Jar Egg and Tuna Salad

Make these on Sunday and have 4 meals ready for lunches or dinners during the week!

INGRIDIENT

6 hard-cooked eggs, chopped

⅔ cup mayonnaise

½ teaspoon seasoned salt

½ cup chopped pickles

1 (5 ounce) can tuna packed in water, drained

2 cups arugula

4 1-pint canning jars with lids and rings

DIRECTION

Step: 1

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.

NUTRITION FACT

Per Serving: 422 calories; protein 18.2g; carbohydrates 3.2g; fat 37.4g; cholesterol 341.4mg; sodium 663.6mg.

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