Egg Salad Grilled Cheese (Printable)

Creamy egg salad layered with melted cheese on buttery grilled bread for a satisfying meal.

# Ingredient List:

→ 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

# Steps:

01 - Place eggs in a saucepan, cover with cold water, bring to a boil, then reduce heat and simmer for 10 minutes. Transfer to an ice bath, peel, and chop coarsely.
02 - Combine chopped eggs, mayonnaise, Dijon mustard, chives, celery, salt, and pepper in a bowl until creamy and evenly mixed.
03 - Lay out bread slices, place a slice of cheese on each, spread egg salad over two slices, top each with a second cheese slice, then close sandwiches with remaining bread, cheese side down.
04 - Spread softened butter evenly on the outside 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 sandwiches and serve warm.

# Tips from the Pros:

01 -
  • It comes together in under 25 minutes, making it perfect for when you're hungry and impatient.
  • The contrast between creamy egg salad and crispy, buttery bread hits differently than eating it plain.
  • It's versatile enough to customize but structured enough that you can't really mess it up.
02 -
  • Overcooked eggs (those with the green ring) taste sulfurous and ruin the whole thing—nail that 10-minute timing or ice bath immediately.
  • Cold egg salad spreads better than room temperature; if you have time, make it ahead and chill it for at least 15 minutes before assembling.
03 -
  • Softening butter to room temperature before spreading saves you from ripping the bread and creates an even, buttery exterior that toasts evenly.
  • Keep the skillet at medium heat exactly—too hot and the outside burns before the cheese melts, too cool and you get bread that tastes boiled instead of grilled.
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