Sardine-and-Egg Salad

Ingredients

• 12 sardines Sardines (canned, in oil or water)
• 12 eggs Eggs
• 1 tablespoon Fresh parsley, chopped
• 1/4 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
• 1/2 teaspoon Salt (Quantity estimated (not specified in original recipe))
• 2 tablespoons Salad dressing (mayonnaise or vinaigrette) (Quantity estimated (not specified in original recipe))
• 1 bunch Watercress or shredded lettuce
• 2 tablespoons French dressing (or vinaigrette) (Quantity estimated (not specified in original recipe))

Instructions

1. 1Skin and bone the sardines. Place them in a mortar (or small bowl). Remove the shells from the hard-boiled eggs and cut them in half lengthwise. Remove a thin slice from the bottom of each egg half so they can stand upright.
2. 2Add the egg yolks to the mortar with the sardines. Add the chopped parsley, pepper, and salt. Work the mixture into a smooth paste. Moisten with salad dressing and season to taste with salt and pepper.
3. 3Fill the egg white cups with the sardine mixture, making it round on top like a whole yolk. Arrange the filled egg halves on a bed of watercress or shredded lettuce. Sprinkle generously with French dressing.