Egg Salad Grilled Cheese (Print Version)

Creamy egg salad combined with melted cheese and golden grilled bread for a satisfying bite.

# 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, 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 until creamy and well mixed.
03 - Arrange bread slices and place a slice of cheese on each. Spread half of the egg salad over two slices, then top each with another cheese slice. Close 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 golden brown and cheese is melted.
06 - Slice sandwiches and serve warm.

# Expert Tips:

01 -
  • It's ready in under 25 minutes, which means you can feed yourself something genuinely delicious without the performance of cooking.
  • The creamy egg salad with just a hint of mustard tang tastes way more sophisticated than it has any right to be.
  • Buttery, crispy bread melted cheese, and soft filling—it hits every texture craving at once.
02 -
  • Don't skip the ice bath for the eggs—I learned this the hard way when I tried to peel warm eggs and ended up with crumbled bits instead of clean pieces.
  • Medium heat is non-negotiable; too hot and the bread burns before the cheese melts, too cool and you end up with a sad, greasy sandwich that never crisps up.
03 -
  • Make your egg salad in advance if you want—it actually tastes better after a few hours when all the flavors have gotten to know each other, and assembly becomes even faster.
  • Use softened butter, not cold—it spreads evenly and helps the bread brown uniformly instead of looking blotchy and burnt in some places.
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