Egg Salad Grilled Cheese (Print view)

Creamy egg salad and melted cheese layered in buttery grilled bread for a hearty meal or snack.

# List of Ingredients:

→ 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

# Step-by-Step Directions:

01 - Place eggs in a saucepan, 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 - In a medium bowl, combine chopped eggs, mayonnaise, Dijon mustard, chives, celery, salt, and pepper until creamy and evenly mixed.
03 - Arrange bread slices and place a slice of cheese on each. Spread half of the egg salad over two slices, add another slice of cheese on top, then close with remaining bread, cheese side down.
04 - Spread softened butter evenly on the outside surfaces of each sandwich.
05 - Heat a large skillet over medium heat and grill sandwiches for 3 to 4 minutes per side, pressing gently, until golden brown and cheese is melted.
06 - Slice the sandwiches and serve warm.

# Expert Suggestions:

01 -
  • It comes together in under 25 minutes, making it perfect for when you want something that feels restaurant-quality but requires almost no planning.
  • The contrast between the soft, savory egg filling and the crispy, golden crust is exactly the kind of textural play that makes a simple sandwich feel like comfort food.
  • It uses pantry staples you likely already have, so you can make this without a special trip to the store.
02 -
  • If you skip the ice bath after boiling, your eggs will continue cooking and the yolks will turn gray, which tastes fine but looks unappetizing in the salad.
  • Grill over medium heat, not high heat; rushing this will burn the bread before the cheese melts, which I've done more times than I care to admit.
  • Don't mix the egg salad more than a minute or two, or the yolks will break down and it'll become a thick paste instead of a chunky, appealing filling.
03 -
  • Softened butter is non-negotiable—it spreads without tearing the bread and browns evenly, whereas cold butter will shred the surface.
  • If your skillet isn't large enough for both sandwiches at once, cook them separately rather than crowding the pan, which lowers the temperature and steams them instead of grilling them.
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