Egg Salad with Sardines

This Sardine Egg Salad is a protein-rich and flavourful dish made with hard-boiled eggs, sardines, fresh chives, and a light yogurt dressing, offering a fresh and satisfying option for sandwiches, lunches, or simple meals.

Hello, folks! How are you doing? I hope you all had a great week, and there’s a fantastic weekend ahead of you.

Today I am happy to share with you another simple egg salad recipe. After all, with the BBQ season approaching, you may want to save the recipe for this Egg Salad with Sardines for your summer gatherings. And of course, it will be perfect all year round as a protein-packed and filling yet not overly heavy lunch or dinner.

Why You’ll Love This Sardine Egg Salad

• Protein-packed. Eggs and sardines make this salad both filling and nourishing.
• Light yet satisfying. Yogurt keeps the dressing fresh without heaviness.
• Great for meals or snacks. Works beautifully in sandwiches, wraps, or on its own.
• Simple ingredients. Everything comes together quickly with minimal prep.

Why Sardines?

First, sardines are easily available and affordable fish, and they taste great.

Also, this superfood offers many health benefits due to its rich nutrient profile. For example, sardines are high in protein, omega-3 fatty acids, calcium, vitamin D, and vitamin B12. These nutrients contribute to heart health, bone health, muscle strength, brain function, and weight control. Certainly, if you don’t like or don’t have sardines, you can swap for other tinned fish like salmon, tuna, and mackerel. Either way, it will be tasty.

If you like sardines, please be sure also check this Pasta with Sardines (Sicilian Pasta with Sardines and Fennel)

Ingredients for Sardine Egg Salad

This salad is ridiculously easy to make with just a few simple ingredients. It is also easy to customize.

• Tinned sardines. For the healthiest option, look for those packed in water. If you have sardines in oil, that’s fine. Just be sure to drain them well. You can also quickly rinse sardines to reduce the fat and sodium intake.
• Hard-boiled eggs. I normally aim for eggs with a set yet slightly creamy egg yolk. My method is simple. Bring water to a boil. Then carefully lower the eggs into the pot one at a time, using a spoon or strainer. Boil for exactly 2 minutes. After that, turn off the heat, cover and let the eggs sit in the hot water for between 6 to 8 minutes (6 minutes super creamy and 8 minutes for mostly set but soft yolks).
• Fresh chives. You can swap for other fresh herbs. Dill will be the next great option.
• Yogurt and mayo for a light and healthier dressing. We do not like salads drenched in sauce, so we always prefer only lightly coated egg salads. You may feel that my recommended amount of dressing results in a “dry” salad. Please feel free to add more yogurt or mayo.
• Salt and black pepper, to taste
• While I did not add any mustard, you can add a little for an extra flavour kick.

And best of all, this salad will be ready in less than 30 minutes, and you can make it in advance. It will stay fresh when refrigerated for up to a few days. I would only suggest you not to add chives and dressing until you are ready to enjoy it; this will increase its shelf time.

More Egg Salad Recipes

• Smoked Salmon Egg Salad
• Egg Feta Salad
• Egg Chive Salad 
• Prosciutto Egg Salad

I hope you like this Sardine Egg Salad, as well as the suggested method to boil the eggs. If you try it, please let me know in the comment section of this post below, send me an Instagram message, or share your photos by adding the hashtag #havocinthekitchen.

Cheers!

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Egg Salad with Sardines

Recipe by Ben | Havocinthekitchen

0.0 from 0 votes

Course: Slaws and All-Season Salads

Servings

4-8

servings

Prep time

10

minutes

Cooking time

15

minutes

A protein-rich sardine egg salad with chives and a light yogurt dressing, perfect for sandwiches, lunches, or a simple side dish.

Cook Mode

Keep the screen of your device on

Ingredients

• 7-9 eggs

• 2 tins sardines (about 170-200 g. each), preferably in water – drained and optionally quickly rinsed, if they are in oil

• 1/4 cup (60 ml.) of plain or Greek yogurt – or swap for sour cream

• 1-2 tbsp. (15-30 g.) mayonnaise

• 1/4 cup finely minced chives – or swap for dill

• salt and pepper, to taste

Directions

• Fill a medium pot with water and bring to a boil over high heat.
• Carefully lower the eggs into the pot one at a time, using a spoon or strainer. Boil for exactly 2 minutes. See notes.
• Turn off the heat. Cover and let the eggs sit in the hot water for 6 to 8 minutes (6 minutes for set but super creamy yolks, 8 minutes for set but soft egg yolk, and 10 minutes for fully set yolks.)
• Take the eggs out from the water and place them in the cold water, either filled container or running. Let them sit until they are cool enough to peel. Peel and roughly chop and place in a medium bowl. Roughly chop the drained sardines and add them to the eggs. Also sir in the chives.
• In a small bowl, combine the yogurt (sour cream) with mayo. Season with the pepper and salt to taste. Then add to the salad and gently mix to coat. Note: you can skip this step and add the dressing ingredients directly to the bowl with the egg salad, but this step allows to distribute the seasoning more evenly.
• Try and add more salt and pepper if necessary. You can serve it right away, but it will be even better when refrigerated for at least one hour.
• Storing
• This salad will stay fresh when refrigerated for up to 3-4 days, and the flavour will only continue to improve. However, in this case, I recommend you add the chives and dressing just before serving; this step will increase the shelf time. Besides, sometimes chives when combined with other ingredients, develops an aftertaste that some may found unpleasant after a couple of days. Dill does not change its taste so you can add it right away.

Notes

• Ideally, eggs should be room temp to avoid cracking. But if you removed the eggs from the fridge just before boiling, they should not crack as long as gently lower them into the water, using a large spoon or strainer – just be sure you lower the spoon to the bottom of the pot. There is another trick: fill a bowl with lukewarm or slightly warmer water and place the cold eggs into it for about 30-45 seconds. This will increase slightly the temperature of eggs and reduce the risk of cracking their shell when placed in boiling water.