Sack Lunch: Sardine-and-Egg Salad Sandwich Recipe

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Sack Lunch: Sardine-and-Egg Salad Sandwich Recipe

sardines (by rockyeda)

Photograph from RockyEda on Flickr

I've been working my way through everyone’s suggestions in response to last month’s post about how to eat sardines. With many methods and recipes left to try, I have already discovered one new favorite. Sardines and hard-boiled eggs didn’t sound like a natural combination to me, but since more than one person cited the pairing with some fondness, I had to try it.

It’s really good! Especially on an English muffin. Thank you, hanak and allakarasik. Obviously this is a great source of protein for people who eat fish and eggs but not meat, and sardines are full of the wonderful fish oil we could all use more of. For people like my dad (who said, “Here’s a recipe for sardines: Give the sardines to the cat and order a pizza”), this could be a good gateway sardine dish. The eggs really mellow out the oily little fish, and the texture of the salad on a soft roll is very comforting.


  • 2 hard-boiled eggs, peeled and sliced in half
  • 1 3.75-ounce can oil-packed sardines, drained
  • Mayonnaise
  • Mustard
  • Freshly ground pepper
  • Salt
  • 2 split English muffins (or other bread for making sandwiches)


  1. 1.

    Scoop the hard-boiled yolks into a bowl and mash them well with a fork. Dump the drained sardines on top of them and chop the sardines up into little bits, as small as you like. Chop the hard-boiled whites very fine and put them in the bowl. Top with mayonnaise, mustard, and freshly ground pepper to taste (I just eyeball it—I think I use about 2 teaspoons each mayonnaise and mustard and 1/8 teaspoon pepper) and stir and mash everything together until evenly combined. Taste and add salt only if you think necessary.

  2. 2.

    Serve on an English muffin or bread of your choice. This makes enough for 2 sandwiches; if you aren’t making 2 sandwiches at once, the leftover will keep in the refrigerator for a day or two.