Egg Salad Grilled Cheese (Printable Copy)

Creamy egg salad melds with buttery grilled bread and melted cheese for a warm, satisfying bite.

# What You Need:

→ Egg Salad

01 - 4 large eggs
02 - 3 tablespoons mayonnaise
03 - 1 teaspoon Dijon mustard
04 - 1 teaspoon fresh chives, finely chopped (optional)
05 - 1 tablespoon celery, finely diced
06 - Salt and pepper, to taste

→ Sandwich

07 - 4 slices sandwich bread (white or whole wheat)
08 - 4 slices cheddar or American cheese
09 - 2 tablespoons unsalted butter, softened

# How to Make:

01 - Place eggs in a saucepan and cover with cold water. Bring to a boil, reduce heat, and simmer for 10 minutes. Transfer eggs to an ice bath, peel, and chop coarsely.
02 - Combine chopped eggs, mayonnaise, Dijon mustard, chives, celery, salt, and pepper in a bowl. Mix until creamy and well combined.
03 - Lay out the bread slices. Place one slice of cheese on each. Spread half of the egg salad over two slices, top each with a second cheese slice. Close sandwiches with remaining bread, cheese side down.
04 - Spread softened butter on the outside of each assembled sandwich.
05 - Heat a large skillet over medium heat. Grill sandwiches for 3 to 4 minutes per side, pressing gently, until golden brown and cheese is melted.
06 - Cut sandwiches in half and serve warm.

# Expert Advice:

01 -
  • Its the ultimate comfort food mashup you never knew you needed
  • Ready in under 25 minutes with ingredients you probably have
  • The texture contrast alone is worth trying
02 -
  • Dont overload with egg salad or it will spill out when you press down
  • Medium heat is key high heat burns bread before cheese melts
  • The ice bath step prevents that greenish gray ring around yolks
03 -
  • Grate the cheese for faster melting if youre in a hurry
  • Add a pinch of paprika to egg salad for color and subtle warmth
  • Mayo can replace butter on outside for extra golden crunch
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