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Sardine Deviled Eggs
Cut 6 hard-cooked eggs in half, lengthwise. Remove and mash yolks. Drain oil from can of sardines and add sardines to egg yolks, together with 2 teaspoons prepared mustard, salt and vinegar to taste. Stuff hollows of egg whites.
A straightforward picnic filling that depends almost entirely on how thoroughly you break down the fish. The original gives no can size, so judge by texture rather than measurement.
- Can sizeA common sardine tin runs about 3.75 oz net weight, rather less once drained. One tin to six eggs gives a strongly fishy filling; use half a tin if you want the egg to lead.
- Mash the bones inSardine backbones are soft and edible, and they break down readily if you mash the fish with the yolks using a fork against the side of the bowl. A little residual texture is normal.
- Reserve some oilThe recipe drains the oil, but the filling will be dry with only yolks and fish to bind it. A teaspoon of the reserved oil, or of mayonnaise, brings it back.
- VinegarPlain white or cider vinegar, a teaspoon at a time. Sardines are already salty, so add the vinegar before the salt and taste in between.
- "Prepared mustard"This means mustard sold ready-mixed rather than dry mustard powder; in an American recipe of this vintage that usually implies plain yellow mustard. Two teaspoons for six eggs is assertive.
- Hard-cooked eggsCover by an inch of cold water, bring to a boil, cover and hold off the heat 10-12 minutes, then chill in ice water. Cooks generally find chilled eggs peel more cleanly, which matters when the whites are the serving vessel.
- Yield and transportTwelve halves, enough for four to six as a starter. Keep them cold in transit and eat within two hours in warm weather; a filling of egg yolk and fish spoils quickly.