Egg Salad Grilled Cheese (Print)

A comforting blend of creamy egg mixture and melted cheese grilled between buttery bread slices.

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

# Expert Advice:

01 -
  • It bridges the gap between a proper lunch and guilty-pleasure comfort food without apology.
  • You probably have everything in your kitchen already, and it's done before you finish your coffee.
  • The contrast between crispy bread and creamy filling never gets old, no matter how many times you make it.
02 -
  • Overcooked eggs get rubbery and chalky; the ten-minute method with an ice bath is the difference between silky and sad.
  • Don't skimp on the butter outside—it's what creates the golden crust that makes this feel like real cooking, not just assembly.
  • The cheese has to be positioned against the bread, not floating on top of the egg salad, or it won't melt properly into the sandwich.
03 -
  • Make the egg salad the night before if you're planning ahead—flavors meld overnight and it's one less thing to juggle when you're hungry.
  • If your cheese isn't melting evenly, place a lid over the skillet for the last minute of cooking; the trapped steam does the work for you.
  • Cut diagonally before serving, not because it tastes different, but because it somehow feels more intentional and looks better on the plate.
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