Egg Salad Grilled Cheese (Printable Version)

Golden grilled bread with creamy egg filling and melted cheese for a satisfying meal or snack.

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

# Expert Advice:

01 -
  • It comes together in under 25 minutes, which means you can have a restaurant-quality sandwich before hunger becomes a crisis.
  • The egg salad stays creamy inside while the bread gets that perfect crispy-golden exterior, giving you two textures in one bite.
  • It's forgiving enough for a beginner but elegant enough to feel like you've actually accomplished something in the kitchen.
02 -
  • The ice bath after boiling isn't just nice-to-have; it stops the cooking process immediately and prevents that chalky, overcooked yolk that ruins egg salad.
  • Cheese placement matters more than it seems—cheese on the inside layer melts against the warm bread and creates a barrier that keeps the egg salad from soaking through and making the bread soggy.
  • Medium heat is genuinely the right temperature; too hot and the bread burns before the cheese melts, too cool and you end up with a pale, gummy sandwich.
03 -
  • Make the egg salad up to a day ahead and keep it in an airtight container; the flavors meld overnight and it tastes even better the next day.
  • If your cheese isn't melting fast enough, lay a loose piece of foil over the sandwich in the pan for the last minute of cooking to trap steam and speed things up without burning the bread.
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