Smoked Salmon with Egg Salad and Green Beans
['1/2 pound haricots verts or other green beans, cut into 3/4-inch lengths', '1 tablespoon Dijon mustard', '1 teaspoon finely chopped shallot', '2 tablespoons red-wine vinegar', '1 tablespoon extra-virgin olive oil', '8 hard-boiled large eggs, chopped', '1/2 cup mayonnaise', '2 celery ribs, finely chopped (1 cup)', '2 tablespoons chopped chives', '1 teaspoon grated lemon zest', '1 teaspoon fresh lemon juice', '4 cups coarsely chopped baby arugula', '1/2 pound sliced smoked salmon, coarsely chopped', '4 (16-ounce) wide jars or containers with lids', 'bagel chips']
Cook beans in a medium saucepan of boiling salted water (2 teaspoon salt for 2 quarts water), uncovered, until crisp-tender. Drain and transfer to an ice bath to cool. Pat dry.
Whisk together mustard, shallot, vinegar, oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper and toss with beans.
Stir together eggs, mayonnaise, celery, chives, lemon zest and juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Divide arugula among jars and layer beans, salmon, and egg salad on top.
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