Herbed Egg Salad Snack Sandwiches

If you’re the type of person who requires a substantial snack sometime between lunch and dinner to get you through the day, a handful of nuts or a small container of yogurt won’t always do the trick. Likewise, if you tend to eat a number of smaller meals throughout the day rather than having the typical schedule of breakfast, lunch and dinner, finding a variety of food options can quickly become a challenge. But it doesn’t have to be.

When considering options for a more substantial snack, think about the following:

• Do you have a tiny portion of last night’s leftovers that’s barely enough to count as a meal? Then it’s a perfect snack.
• Beans and legumes aren’t just for lunch and dinner. They’re great puréed into dips, added to salsas, or roasted until crunchy.
• Aim for foods that include some protein or fiber (or even better, both) rather than primarily carbohydrates to help you feel fuller, longer.
• Don’t be afraid of a moderate amount of (good) fats, especially in the form of heart-healthy olive oil, avocados, nuts and seeds, which provide a greater feeling of satiety.

For example, if you typically enjoy eating carrot sticks or any other type of crudité with a creamy dressing, try pairing it with a dip made with protein-rich Greek yogurt or hummus instead for extra protein. If fruit is more your speed, try having it with some nut butter, cottage cheese, or aged semi-firm cheese. Crackers? Top with tuna, sardines, cheese, bean dip or nut butter. For the occasional bowl of tortilla chips, guacamole makes a natural partner.

The recipe below utilizes easy-to-access protein in the form of egg salad with lots of spring herbs as the basis for a light but satisfying snack. Here, the salad is mounded on top of crispbread, a sturdy, rye-based traditional Swedish flatbread. Hearty, fiber-rich and cracker-like, it holds up well to a variety of different toppings, including those with higher moisture contents.  

These crunchy open-faced “sandwiches” make a great snack, but can even work as a light lunch if served along with a salad, a side of vegetables, or a cup of soup. With beautiful garnishes of thinly sliced cucumber, radishes and avocado, they would even fit right into an afternoon tea spread. Who says sandwiches need to be made with bread or eaten just for lunch, anyway?

If you won’t be consuming all of the egg salad in one sitting, it will keep well, refrigerated, for up to 3 days. 

3 Tbs. minced shallot

2 tsp. finely chopped tarragon

2 tsp. finely chopped dill

1 Tbs. finely chopped chives

1 Tbs. finely chopped flat-leaf Italian parsley

2 tsp. Dijon mustard

3 Tbs. mayonnaise

1/4 tsp. kosher salt

1/8 tsp. freshly ground black pepper

6 hard boiled eggs, peeled and chopped

8 rectangular multigrain crispbreads  

Thinly sliced radishes, cucumbers and avocado, for garnish

Flaky sea salt (optional)

1. In a medium bowl, stir together the shallot, tarragon, dill, chives, parsley, mustard, mayonnaise, salt and pepper until combined. Fold in the eggs until well incorporated.

2. Top each cracker with 1/4 cup egg salad. Garnish with radish, cucumber and avocado slices. Sprinkle lightly with sea salt, if desired. Serve immediately.

Serves 4 (Makes about 2 cups egg salad or 8 open-faced sandwiches).

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