Sardine and Egg Sandwich

Recipe from Lena Richard

Adapted by Genevieve Ko

Updated Feb. 17, 2025

Sardine and Egg Sandwich
Kelly Marshall for The New York Times. Food Stylist: Samantha Seneviratne.
Total Time
20 minutes
Prep Time
15 minutes
Cook Time
5 minutes
Rating
5(142)
Comments
Read comments

In 1939, New Orleans chef Lena Richard self-published a cookbook to meet the demand for her recipes. She was the first Black person to host a cooking show and also owned restaurants, had a line of frozen foods and founded a catering company and cooking school. In addition to showcasing the Creole dishes of New Orleans, “Lena Richard’s Cook Book” included a whole chapter on sandwiches for luncheons and tea time. This four-ingredient mix comes together easily and tastes both complex and comfortingly simple. The recipe below reflects her book’s version and the tips added here offer guidance for cooks today. —Genevieve Ko

Featured in: Overlooked No More: Lena Richard, Who Brought Creole Cooking to the Masses

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:4 servings
  • 1can sardines, drained (see Tips)
  • 4hard-boiled eggs
  • ½teaspoon salt
  • ¼teaspoon ground cayenne
  • ½ to 1cup mayonnaise (see Tips)
  • Sliced bread, for serving
Ingredient Substitution Guide
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.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Mash sardines and chop eggs. Add salt and cayenne.

  2. Step 2

    Mix with mayonnaise and spread between desired number of sliced bread.

Tips
  • 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.

Ratings

5 out of 5
142 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Anna NYC

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

LvM

My family was also horrified. I delightedly ate all their portions. Simple and delicious way to switch up the lunch routine!

Jojojojojojojojojo

Super delicious. I lightly mashed the sardines just to break them up a bit. As you fold the ingredients together everything breaks down a bit further.

Mimi - CNY

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.

Casey

Was a bit too salty for me! Next time I’d add chopped onions and/or pickles of some kind. Good variation on the usual egg or tuna salad sandwich!

Maureen

I loved this! Somehow I put in too much mayo (and a bit of Dijon) for my taste and added another can of sardines. Came out perfectly. Enjoyed as tartines on sourdough toast with sliced tomatoes on top and a sprinkle of lemon pepper for lunch. Will make again soon.

Private comments are only visible to you.

Credits

Adapted from “Lena Richard’s Cook Book,” by Lena Richard

Recipe Tags

Advertisement

or to save this recipe.