Sack Lunch: Sardine-And-Egg Salad Sandwich Recipe

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.