Sardine and Egg Sandwich
Updated Feb. 17, 2025
- Total Time
- 20 minutes
- Prep Time
- 15 minutes
- Cook Time
- 5 minutes
- Rating
- Comments
- Read comments
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.
Instead of pure mayo use a mixture of mayo, greek yogurt and humus.
This is way better than it sounds. I made it and loved it. My teen-aged son was horrified, until I convinced him to try it. He wound up eating half the batch. I used very little mayonnaise, probably even less than a quarter of a cup. I suspect you could get away with none.
I love going thru the "Easy" recipes. This certainly is easy and quick. I didn't have any mayo, so I substituted sour cream (about 1/4 cup), added chopped banana peppers, and seasoned it with garlic powder, cayenne pepper, and some paprika. Mix and then spread on a potato roll. It was a very satisfying lunch. High in protein. I may add some celery next time. This is a keeper.