Sardine and Egg Sandwich
Updated February 16, 2025
Kelly Marshall for The New York Times. Food Stylist: Samantha Seneviratne.
- Total Time
- 20 minutes
- Prep Time
- 15 minutes
- Cook Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 can sardines, drained (see Tips)
½ teaspoon salt
¼ teaspoon ground cayenne
½ to 1 cup mayonnaise (see Tips)
Sliced bread, for serving
Nutritional analysis per serving (4 servings)
46 grams carbs; 199 milligrams cholesterol; 673 calories; 11 grams monosaturated fat; 23 grams polyunsaturated fat; 7 grams saturated fat; 45 grams fat; 4 grams fiber; 824 milligrams sodium; 21 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Mash sardines and chop eggs. Add salt and cayenne.
- Step 2
Mix with mayonnaise and spread between desired number of sliced bread.
Tins of sardines range from 4 to 5 ounces and this recipe works with any size. Sardines packed in water offer a light, clean taste, while oil- or hot sauce-packed sardines make the salad richer. Look for sardines that include salt in the ingredients. If they don’t have salt, you’ll need to season the salad more.
The original recipe calls for 1 cup mayonnaise, but you should use the amount you prefer. You can even start with ¼ cup and stir in more to taste until you get to a flavorful, spreadable mix.
Private Notes
Comments
The simple on hand ingredients are the beauty of this recipe. I used boneless, skinless sardines in olive oil, hence less than 1/4 cup of mayo was needed. Made last night and served in a bowl with a spoon and crackers as appetizer. Rave reviews from everyone. A shootout to the amazing chef Lena Richard during Black History Month. Thank you
My family was also horrified. I delightedly ate all their portions. Simple and delicious way to switch up the lunch routine!
I grew up with this -- It was a favorite lunch sandwich in elementary school in the 1960s. I use one can of skinless boneless, 1 hb egg; 2T mayo, 1/2 tsp dijon mustard and a dash of Worcestershire.
I remembered reading this recipe (and every comment) with curiosity and interest. In a hurry for lunch today, I couldn't find it (having forgotten about the eggs). So I drained the sardines' oil on paper towels & mashed them with Duke's mayo. I spread the mixture on well toasted Dave's Killer Bread & topped each with chopped sweet relish. An easy 5 stars for that, and for sure, 6 stars when I remember the eggs next time. Thanks for a simple and delicious recipe.
My late husband would have loved this as I do. I knew he was the one for me when we ran into a market for a little late night shopping and he picked up a tin of sardines. I grew up in NYC in the ‘60s and back then only little old ladies ate sardines! Quick and so satisfying with a dollop of mustard and chili crisp. If you have weak arthritic hands, put on a disposable glove, it’s easier than mashing. I ate a serving for him as well.
A simple good recipe. Sardines have such a bad reputation with young people in the US and Canada. It's too bad because they're cheap and very healthy. I like to put eggs in with tuna and salmon salad sandwiches. For my husband who's not crazy about fish, it takes away some of the fishiness.