Recipes > Eggs > Sardelled Eggs

Sardelled Eggs


Boil some eggs hard; remove shells, and cut the eggs oblong. Take out yolks, and cream, or mash fine.

Then take sardells, and remove the backbone; mash fine, and mix with the yolks of eggs and a little red pepper, and fill the whites of eggs with the mixture.

They are fine for an appetizer.

Sardells are a small fish from three to four inches long, and come in small kegs, like mackerel.


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Attributed to Jennie Martin Hershberger, Tiffin, Ohio.


Recipes Tried and True (1894).

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