Egg Salad Grilled Cheese (Printer View)

Creamy egg salad and melted cheddar between golden toasted bread slices for a savory bite.

# 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 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

# Method:

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 medium bowl. Mix until creamy and well incorporated.
03 - Lay out bread slices. 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 with remaining bread slices, cheese side down, to form sandwiches.
04 - Spread softened butter evenly on the outside of each sandwich.
05 - Heat a large skillet over medium heat. Grill sandwiches 3 to 4 minutes per side, pressing gently, until golden brown and cheese is melted.
06 - Slice sandwiches and serve warm.

# Expert Advice:

01 -
  • The egg salad adds a creamy, tangy depth that transforms an ordinary grilled cheese into something genuinely craveable.
  • It comes together in under 25 minutes, which means you can have lunch on the table before you've finished your coffee.
  • Those crispy golden edges and melted cheese with cool, bright egg salad create a texture contrast that keeps every bite interesting.
02 -
  • If your eggs are too soft, the filling becomes more of a spread and falls apart in the sandwich; if they're too firm, the salad loses its creamy quality—10 minutes of simmering is the sweet spot.
  • Cold egg salad meets hot bread and cheese, which creates steam inside the sandwich; this is intentional and what keeps the whole thing from being dry, but don't overfill or it'll leak.
03 -
  • Make your egg salad ahead of time and store it in the fridge—it actually tastes better the next day once the flavors have settled and mingled together.
  • A cast-iron skillet gives you more even heat and a better golden crust than nonstick, but nonstick is more forgiving if you're still learning the rhythm of when to flip.
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