If you have read much at all on this website, you know I am a big salad eater and I like a good protein center on my salads, particularly a protein with very healthy fat attached to it. Enter eggs. Enter sardines. It’s a heavenly marriage in the salad world. I buy sardines packed in extra virgin olive oil and use that olive oil in the egg salad itself. Alternatively, you could use the oil as a base for your salad dressing.
Yes, I know, sardines are awfully fishy but the eggs cut the fishy taste out quite a bit and a good quality sardine is its own experience. It is not at all headed down the road of “cat food” as you may fear. We actually buy these exceptional non-fishy sardines that have really changed the way we think about them. Even my picky sons will eat them. Find them from our partner here. (We’ve been satisfied customers with them for a decade.)
Store your leftovers in an air tight container in the refrigerator.
This is a go-to travel food for me. I bring along a romaine heart or two and a basic vinaigrette and I call it lunch!
Here is a simple and delicious egg salad variation, with sardines!
Amanda Rose, Ph.D. lives in the Giant Sequoia National Monument with her husband and two sons. She founded the Eat Like A Bear website to support the awesomely inspiring community on Facebook, Eat Like A Bear!
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