Egg Salad Grilled Cheese (Printable)

Creamy egg salad with melted cheese, grilled golden on buttery bread for a satisfying meal option.

# 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 an ice bath, peel, and coarsely chop.
02 - Combine chopped eggs, mayonnaise, Dijon mustard, chives, celery, salt, and pepper in a mixing bowl. Stir until creamy and well blended.
03 - Arrange bread slices on a flat surface. Place one slice of cheese on each bread slice. Spread half of the egg salad over two slices, then top each with another slice of cheese. Close sandwiches with remaining bread slices, cheese side down.
04 - Spread softened butter evenly on the outside of each sandwich.
05 - Preheat a large skillet over medium heat. Grill sandwiches for 3 to 4 minutes per side, pressing gently, until bread is golden and cheese has melted.
06 - Slice sandwiches and serve warm.

# Expert Tips:

01 -
  • It transforms a simple egg salad into something warm and gooey, with melted cheese taking it from side dish to main event.
  • Ready in under 25 minutes, but tastes like you spent way more time on it.
  • The contrast between creamy filling and crispy, buttery bread creates a texture you keep craving.
02 -
  • Don't overcook the eggs—10 minutes gives you creamy centers that make the salad silky instead of rubbery and dense.
  • Butter the bread on the outside, not inside, so you get that crispy golden crust without the bread getting soggy from the egg salad.
03 -
  • Make your egg salad the night before and let the flavors mingle in the fridge, making assembly the next day even faster.
  • Keep your butter softened to room temperature so it spreads without tearing the bread, which changes everything about the final crust.
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