Sardine-Stuffed Eggs

Preparation info

  • Difficulty


Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • 1 can ( ounces) skinless and boneless sardines
  • 4 Hard-Cooked Eggs
  • 2 teaspoons cider vinegar
  • 1 tablespoon mayonnaise
  • 2 tablespoons butter, at room temperature
  • 2 tablespoon finely chopped parsley or dill, or a combination of both
  • Salt to taste, if desired
  • Freshly ground pepper to taste
  • Cutouts of black or green olives, pimientos, or pickles


  1. Drain the sardines and put them in a bowl. Press with the back of a fork until smooth. Add the sieved egg yolks, vinegar, mayonnaise, butter, parsley, and salt and pepper to taste. Blend.
  2. Equip a pastry bag with a star tube (No. 4). Fill the bag with the sardine mixture and pipe it into the egg-white hollows. Garnish the top of each stuffed egg with a small slice of black or green olive or other cutout.