Sardine Egg Spread

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Sardine Egg Spread

two 4 3/8 ounce cans of Portuguese sardines in oil, drained
1 hard cooked egg
1 tablespoon of mayonnaise
1 tablespoon of tarragon vinegar
2 teaspoons of Dijon mustard
1 teaspoon of chives
1 teaspoon of parsley
salt and freshly ground pepper
Melba toast

Blend first 7 ingredients in food processor. Season to taste with salt and pepper. Serve with melba toast. 8 - 10 servings