Sardine and Egg Sandwich
Updated Feb. 17, 2025
- Total Time
- 20 minutes
- Prep Time
- 15 minutes
- Cook Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1can sardines, drained (see Tips)
- 4hard-boiled eggs
- ½teaspoon salt
- ¼teaspoon ground cayenne
- ½ to 1cup mayonnaise (see Tips)
- Sliced bread, for serving
Nutritional analysis per serving (4 servings)
451 calories; 41 grams fat; 7 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 22 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 12 grams protein; 441 milligrams sodium
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.