Egg Salad Grilled Cheese (Printable)

Creamy egg salad meets melted cheese and buttery grilled bread in a satisfying dish.

# 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

# Directions:

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 blended.
03 - Arrange bread slices and place one slice of cheese on each. Spread half of the egg salad over two slices, top each with a second cheese slice, then close sandwiches with remaining bread, cheese side down.
04 - Spread softened butter evenly over the outside surfaces of all sandwiches.
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 cheese is melted.
06 - Slice sandwiches and serve warm.

# Expert Advice:

01 -
  • The creamy egg salad stays perfectly cool against the warm, melted cheese and toasted bread, creating this magical contrast that feels almost decadent.
  • It's ready in under 25 minutes, which means you can satisfy a serious lunch craving without planning ahead.
  • The buttery crust is addictive, and somehow egg salad between two layers of cheese tastes exponentially better than it has any right to.
02 -
  • Don't skip the ice bath for the eggs—it's the difference between creamy yolks and that chalky, overcooked texture that ruins the whole thing.
  • Medium heat is your friend here; turning up the temperature will burn the bread before the cheese finishes melting, leaving you with a tough sandwich and cold cheese in the middle.
  • The bread will absorb heat on the first side faster than you think, so watch carefully and don't get distracted by checking your phone.
03 -
  • Make your egg salad the night before so flavors meld and you can grab two slices of bread in the morning for an instant lunch that tastes thoughtful.
  • Keep a stick of butter on the counter so it's always ready to spread, because cold butter tears bread and cold eggs miss the chance to warm through gently alongside the cheese.
  • If you're cooking for someone else, this sandwich has a way of making them feel cared for in the most unpretentious way possible.
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