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)
8 grams carbs; 199 milligrams cholesterol; 451 calories; 11 grams monosaturated fat; 22 grams polyunsaturated fat; 7 grams saturated fat; 41 grams fat; 1 gram fiber; 441 milligrams sodium; 12 grams protein; 1 gram 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.
You left out thinly sliced raw Sweet onion on top !!
This makes a good quick lunch. Made as directed but next time I will add onion and maybe some red pepper flakes.
I was quite surprised how delicious this recipe is. I've been looking for a way for my hubby and me to eat more healthy fish, and this is it, baby! Do taste before you add any salt; mine was superb without added salt. I used Trader Joe's Lightly Smoked Sardines in Olive Oil and avocado mayo. I'll try adding a little Dijon next time.