Egg Salad Grilled Cheese (Print)

Creamy egg salad paired with melted cheese in buttery grilled bread for a satisfying meal.

# What you'll 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 It:

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

# Expert Tips:

01 -
  • It comes together faster than you'd expect, turning simple ingredients into something that tastes indulgent and complete.
  • The contrast between creamy egg salad and melted cheese with that golden, crispy bread is genuinely addictive.
  • It works for breakfast, lunch, dinner, or whenever you're standing in front of the fridge wondering what to make.
02 -
  • The ice bath after boiling is not optional if you want creamy yolks—I learned this the hard way after making rubbery egg salad for months.
  • Medium heat is crucial because high heat will burn the outside of your bread before the inside cheese melts, and then you're stuck with a hard, cold sandwich.
03 -
  • Softened butter spreads like a dream and toasts evenly, so take it out of the fridge 10 minutes before you start cooking.
  • Press the sandwich gently while it grills—not aggressively, just enough so the cheese makes full contact with the bread and melts into every corner.
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