Egg Salad Grilled Cheese

There's something about a grilled cheese that makes you feel like you're doing something right in the kitchen, even if you're just standing at the stove in yesterday's clothes. I discovered this egg salad version on a lazy Saturday when I had hard-boiled eggs left over from meal prep and a hankering for something more interesting than plain toast. The combination of creamy, tangy egg salad with melted cheese pressed between golden-brown bread became an instant obsession—it's comfort food that actually tastes like you tried.

I made this for my friend Sam on the day she told me she was moving across the country, and we ended up sitting on my kitchen counter eating these sandwiches and crying a little. The way the cheese stretched when we pulled the sandwiches apart, the smell of butter crisping in the pan—it's one of those meals that becomes tied to a specific memory, the kind you remember not because it was fancy but because it was exactly what you needed.

Ingredients

• Large eggs: Use farm-fresh if you can; they have richer yolks and make a noticeably creamier salad.
• Mayonnaise: This is what binds everything together, so don't skimp on quality—it makes the difference.
• Dijon mustard: Just a teaspoon adds a sophisticated tang that keeps the egg salad from tasting flat.
• Fresh chives: Optional but worth it; they add a subtle onion note that feels a little special.
• Celery: Finely diced, it gives you little pockets of crunch that make each bite interesting.
• Salt and pepper: Taste as you go; eggs are forgiving but underseasoned egg salad is a sad thing.
• Sandwich bread: Sturdy bread matters here so it doesn't fall apart when you press the hot sandwich; whole wheat adds a wonderful nutty depth.
• Cheddar or American cheese: Two slices per sandwich ensures you get cheese in every bite when it melts.
• Unsalted butter, softened: Softened butter spreads evenly and gives you that golden, buttery crust without burning.

Instructions

Boil and chill the eggs:

Cover your eggs with cold water, bring to a rolling boil, then lower the heat and let them simmer for exactly ten minutes—this gives you that perfect creamy center. Plunge them into an ice bath right away; the shock stops the cooking and makes them easier to peel. Once cool, peel gently under running water and chop them into chunky pieces.

Mix the egg salad:

Combine your chopped eggs with mayo, mustard, chives, and celery in a bowl, stirring until everything is creamy and flecked with color. Season carefully with salt and pepper, tasting as you go—you want to taste the eggs first, then the tang of mustard.

Build the sandwiches:

Lay out all four bread slices and place a slice of cheese on each one. Spread half your egg salad on two slices, then top each with another slice of cheese, pressing down gently so it stays put, then cap with the remaining bread slices cheese-side down. You've created little cheese-and-egg envelopes.

Butter the outside:

Using a butter knife, spread softened butter generously on the outside of both sandwich halves, making sure every exposed edge gets a thin, even coat. This is what turns them golden and crispy.

Grill until golden:

Heat your skillet over medium heat—not too hot or the outside will char before the cheese melts—and place the sandwiches in. Let them cook untouched for three to four minutes until the underside is deep golden brown, then flip carefully with a spatula, gently pressing down as they cook on the other side. You'll hear a soft sizzle and smell that toasted butter aroma, which is your signal that everything is working.

Serve warm:

Transfer to a plate, let them rest for just a moment so the cheese can settle, then slice diagonally if you're feeling fancy. They're best eaten right away when the cheese is still stretchy and the bread is still warm.

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What I love most about this sandwich is that it's humble enough to eat alone on a Tuesday afternoon but fancy enough that you don't feel guilty about it. It's the kind of meal that proves you don't need much to create something genuinely delicious.

The Perfect Cheese Pairing

While cheddar is classic and melts beautifully, I've had wonderful results with Swiss cheese, which adds a slightly nutty sweetness, or provolone, which brings a more savory edge. The key is using real cheese that actually melts—the individually wrapped processed slices will work, but they lack character. American cheese, if you can find the deli counter kind, actually melts smoother than cheddar and creates that glossy, perfect texture. Experiment a little and find what makes your mouth happy.

Make It Your Own

The beauty of this sandwich is how flexible it is. I've added thin tomato slices for freshness, a handful of baby spinach for green, even crispy bacon bits one time when I was feeling indulgent. Some friends add a tiny pinch of paprika or a dab of hot sauce to their egg salad for a kick. The egg salad base is forgiving enough that you can play around without breaking anything. One thing I don't recommend is getting too heavy-handed with additions; you still want to taste the eggs and the cheese, not feel like you're eating a salad sandwich.

Make Ahead and Storage

You can make the egg salad up to three days in advance and keep it in the fridge in a covered container, which makes throwing together lunch incredibly easy. The assembled sandwiches don't hold up as well—the bread gets soggy over time—so build them fresh and grill to order. If you do end up with leftovers, wrap them in foil and they'll stay decent for a day, though they're really best enjoyed warm and fresh.

• Make egg salad in bulk on Sunday and you'll have lunch sorted for the week.
• Cold egg salad makes a great addition to lettuce wraps or stuffed into hollowed tomatoes if you're not in grilled cheese mood.
• The assembled-but-ungrilled sandwiches can sit in the fridge for an hour or two before cooking without any real issues.

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This sandwich proves that sometimes the most satisfying meals are the simplest ones, built from ingredients you probably have on hand. Make one whenever you need comfort, convenience, and something genuinely delicious all at the same time.

Frequently Asked Questions

→ How long should I boil the eggs for the filling?

Simmer eggs for 10 minutes then cool in ice water for easy peeling and ideal texture.

→ Can I use a different cheese than cheddar?

Yes, Swiss or provolone cheeses work well and offer different flavor profiles.

→ What type of bread is best for grilling?

White, whole wheat, or whole grain breads hold up nicely while adding nutty or soft textures.

→ How do I achieve a crispy exterior on the sandwich?

Butter the outside of each sandwich before grilling on medium heat for 3-4 minutes per side until golden.

→ Are there optional ingredients to enhance flavor?

Adding sliced tomato or baby spinach before grilling adds freshness and extra nutrients.