Egg Salad Grilled Cheese (Printable)

Creamy egg and mustard mixture layered with melted cheese and grilled buttery bread for a tasty, comforting meal.

# Components:

→ 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

# Directions:

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 until creamy and well mixed.
03 - Arrange bread slices and place one slice of cheese on each. Spread half the egg salad evenly over two slices, top each with a second slice of cheese, then close with remaining bread cheese side down to form sandwiches.
04 - Spread softened butter evenly on the outside of each sandwich.
05 - Heat a large skillet over medium heat. Grill sandwiches 3 to 4 minutes per side, pressing gently, until golden brown and cheese is melted.
06 - Slice sandwiches and serve warm.

# Expert Advice:

01 -
  • It's lunch that feels indulgent without any fuss or pretense.
  • The egg salad brings protein and richness while the grilled exterior keeps everything together like it was meant to be.
  • You can make it in under 25 minutes, which means weeknight dinners suddenly feel less rushed.
02 -
  • If your bread is fresh and soft, it'll turn out better than day-old bread, which can get soggy before it gets golden.
  • Don't overfill the sandwich or the egg salad will squirt out the sides when you press it; this learned lesson tastes like regret.
  • Medium heat is your friend here—high heat will char the bread before the cheese melts.
03 -
  • Spread softened butter on the bread before assembly so it distributes evenly and makes the whole sandwich golden, not just spotted.
  • Toast your bread lightly before making the sandwich if you're worried about it absorbing too much moisture from the egg salad.
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