Egg Salad Grilled Cheese (Print Version)

Creamy egg mixture with melted cheese nestled inside buttery grilled bread for a warm, savory meal.

# 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 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 Make It:

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 ice water to cool, 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 evenly over two slices, then top each with a second cheese slice. Close sandwiches with remaining bread slices, cheese side down.
04 - Spread softened butter on the outside surfaces of each sandwich.
05 - Heat a skillet over medium heat. Grill sandwiches for 3 to 4 minutes per side, pressing gently, until the bread is golden and cheese is melted.
06 - Cut sandwiches as desired and serve warm.

# Additional Tips::

01 -
  • It transforms basic pantry ingredients into something fancy enough for lunch guests but easy enough for a solo weeknight.
  • The egg salad keeps for days, so you can make extra and build sandwiches whenever hunger strikes.
  • It's the rare grilled cheese that feels substantial and satisfying without making you regret it an hour later.
02 -
  • Don't skip the ice bath for your eggs; warm eggs are impossible to peel cleanly and you'll end up with little holes in your chopped pieces.
  • Medium heat is your friend here—I learned the hard way that high heat burns the bread before the cheese even thinks about melting.
  • If your egg salad is too wet, it'll seep through the bread and make it soggy; if this happens, drain off some mayo before assembling.
03 -
  • Use a lid or cover your skillet partway through cooking to trap heat and help the cheese melt faster without over-browning the bread.
  • If you're making several sandwiches at once, keep the finished ones warm in a low oven while you grill the rest, and they'll all be ready to eat at the same time.
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