Egg Salad Grilled Cheese (Printable version)

Creamy egg salad nestled in buttery grilled cheese with melted cheddar. Ideal for a quick, hearty meal.

# Ingredient List:

→ 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 black 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 Steps:

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 - 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 a slice of cheese on each. Spread half of the egg salad over two slices, add another slice of cheese atop the egg salad, then cover with the remaining bread slices, cheese side down.
04 - Spread softened butter on the outside surfaces of each sandwich evenly.
05 - Heat a large skillet over medium heat. Grill each sandwich for 3 to 4 minutes per side, pressing gently, until bread is golden and cheese has melted.
06 - Cut sandwiches in half and serve immediately while warm.

# Expert Advice:

01 -
  • It's ready in under 25 minutes from craving to plate, which means no waiting around when hunger strikes.
  • The egg salad is creamy and substantial enough to feel like real food, not just bread and cheese pretending.
  • You probably have everything in your kitchen right now, which is the best kind of recipe to discover.
02 -
  • The ice bath for eggs is non-negotiable if you want that creamy, pale yellow yolk instead of the gray-green ring that means you've overcooked them.
  • Using room-temperature or softened butter actually matters here because cold butter tears the bread instead of spreading smoothly, which means you get uneven browning and some bites without enough butter protection.
03 -
  • Make the egg salad a few hours ahead or even the night before—it actually tastes better when the flavors have time to get to know each other, and you'll have less to do when hunger strikes.
  • Keep your skillet at medium heat, not high, because rushing will burn the outside before the cheese melts inside, and low heat means your sandwich will be done before the bread gets pale and sad.
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