Egg Salad Grilled Cheese (Printable)

Creamy egg salad and melted cheese meld between golden grilled bread for a satisfying 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 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

# Step-by-Step Guide:

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 medium bowl. Mix until creamy and well incorporated.
03 - Arrange bread slices and top each with a slice of cheese. Spread half of the egg salad over two slices, then add a second cheese slice atop. Close sandwiches with remaining bread, cheese side down.
04 - Spread softened butter evenly on the outside surfaces of each sandwich.
05 - Heat a large skillet over medium heat. Grill sandwiches 3 to 4 minutes per side, pressing gently, until bread is golden and cheese fully melted.
06 - Cut sandwiches in half and serve while warm.

# Expert Advice:

01 -
  • It tastes like childhood comfort food but with a grown-up, tangy edge that makes it feel special.
  • You can make the egg salad ahead and assemble it in minutes when hunger strikes.
  • The contrast between crispy, buttery bread and creamy, rich filling never gets old.
02 -
  • The moment the cheese starts peeking out the sides is your signal it's done—one more minute and the bread goes from golden to burnt.
  • Softened butter is everything; cold butter tears the bread and won't create that even, crispy shell.
  • Don't oversalt the egg salad before tasting because the bread itself adds salt, and it's easy to make it too salty by accident.
03 -
  • Medium heat is your friend here—high heat burns the bread before the cheese melts, and low heat leaves you with a soggy, pale sandwich that's disappointing.
  • Pressing gently on the sandwich while it cooks ensures the cheese melts all the way through and everything stays together when you bite into it.
Return