Marion Harland's Complete Cook Book / A Practical and Exhaustive Manual of Cookery and Housekeeping

by Marion Harland

Egg salad with sardine mayonnaise

Boil eight eggs hard, throw into cold water; peel and lay in the ice. Make a cup of mayonnaise and rub into it four sardines that have been skinned and mashed to a paste. Halve the eggs, lay them on crisp lettuce leaves and pour a spoonful of the sardine mayonnaise over all.