Egg Salad Grilled Cheese (Printable)

Creamy egg salad and melted cheese between golden, buttery grilled bread for a comforting meal.

# What You 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 - In a medium bowl, combine chopped eggs, mayonnaise, Dijon mustard, chives, celery, salt, and pepper 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, top each with another slice of cheese, then cover with remaining bread slices, cheese side down.
04 - Spread softened butter evenly on the outside of each sandwich.
05 - Heat a skillet over medium heat. Grill sandwiches for 3 to 4 minutes per side, pressing gently, until bread is golden and cheese is melted.
06 - Slice sandwiches and serve warm.

# Expert Hints:

01 -
  • It transforms a simple egg salad into something warm and indulgent without requiring any fancy techniques or ingredients.
  • The whole thing comes together in less than 25 minutes, making it ideal for when you want something satisfying but don't have time for a production.
  • It's endlessly customizable—add tomato, spinach, different cheeses, or keep it bare depending on what's in your fridge.
02 -
  • Don't skip the ice bath after boiling—it's the difference between peeling eggs easily and spending ten frustrated minutes chasing shells.
  • Medium heat is your friend here; too hot and the outside burns before the cheese melts, too cool and you end up with a soggy, greaseless sandwich.
  • Softened butter spreads evenly and fries more consistently than cold butter right from the fridge.
03 -
  • Use American cheese if you want it to melt perfectly and smoothly every single time—it's designed for this exact purpose.
  • If the outside is browning too fast, lower the heat slightly and cook a bit longer; patience always wins with grilled cheese.
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