Sack Lunch: Sardine-And-Egg Salad Sandwich Recipe
- 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)
- 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.
- 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.
eggs, oil, mayonnaise, freshly ground pepper, salt, muffins
Taken from www.seriouseats.com/recipes/2008/04/sack_lunch_sardineandegg_salad_sandwich.html (may not work)