Egg Salad Grilled Cheese (Printable)

Creamy egg salad nestled between melted cheese and golden grilled bread for a comforting meal.

# Components:

→ 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

# 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 blended.
03 - Arrange bread slices and place a slice of cheese on each. Spread half of the egg salad on two slices, then top each with a second slice of cheese. Close sandwiches with remaining bread, 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 has melted.
06 - Slice sandwiches and serve warm.

# Expert Advice:

01 -
  • It's ready in under 25 minutes from fridge to plate, which means you can pull together lunch without the stress.
  • The contrast of crispy, buttery bread against soft, tangy egg salad feels indulgent but stays simple and honest.
  • Cheddar melts into every bite, creating pockets of gooey comfort that make this feel more like comfort food than a basic sandwich.
02 -
  • Don't skip the ice bath after boiling—it's the difference between creamy egg salad and one that feels grainy and broken.
  • Medium heat is non-negotiable; too high and your bread burns before the cheese even starts melting, which I learned the hard way.
  • Cheese on both sides of the filling matters more than you'd think; it acts as a seal that keeps everything together and adds richness to each bite.
03 -
  • Soften your butter so it spreads easily without tearing the bread—cold butter will rip right through.
  • If your eggs are older, they'll peel more cleanly than very fresh ones, so this is one recipe where last week's eggs from the back of your fridge are actually better.
  • Press gently while grilling, not hard—you want to encourage cheese melting, not squeeze filling out onto the skillet.
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