Egg Salad Grilled Cheese (Printable)

A creamy egg salad layered between golden grilled bread and melted cheese 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, reduce heat, and simmer for 10 minutes. Transfer eggs to an ice bath, peel, and chop coarsely.
02 - In a medium bowl, mix chopped eggs, mayonnaise, Dijon mustard, chives, celery, salt, and pepper until creamy and well combined.
03 - Arrange bread slices and place a slice of cheese on each. Spread half of the egg salad over two slices, then top each with a second slice of cheese. Close sandwiches with remaining bread slices, cheese side down.
04 - Spread softened butter evenly 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 golden brown and cheese is melted.
06 - Cut sandwiches and serve warm.

# Expert Advice:

01 -
  • It comes together in under 25 minutes, making it perfect for those days when you're hungry now, not in an hour.
  • The egg salad is tangy and creamy without being heavy, and it contrasts beautifully with the melted cheese and golden toast.
  • You probably have most of the ingredients already, so there's no special shopping required.
02 -
  • Don't skip the ice bath for the eggs—it's the difference between a sandwich that's pleasant and one that's genuinely delicious.
  • Medium heat is your friend here; too high and the bread burns before the cheese melts, too low and you end up with a soggy, greasy mess.
03 -
  • The key to perfect grilling is patience and medium heat—rushing it on high heat is how you end up with a burnt outside and cold cheese inside.
  • If the cheese isn't melting fast enough, cover the skillet with a lid for the last minute of cooking on each side.
Return