Egg Salad Grilled Cheese (Printable version)

Creamy egg salad, melted cheese, and golden grilled bread combine for a comforting, flavorful sandwich.

# Needed ingredients:

→ Egg Salad

01 - 4 large eggs
02 - 3 tbsp mayonnaise
03 - 1 tsp Dijon mustard
04 - 1 tsp fresh chives, finely chopped (optional)
05 - 1 tbsp 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 tbsp 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, mix chopped eggs, mayonnaise, Dijon mustard, chives, celery, salt, and pepper until creamy and well blended.
03 - Lay out bread slices and place a slice of cheese on each. Spread half of the egg salad over two slices, then top each with a second slice of cheese. 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. Grill sandwiches for 3 to 4 minutes per side, pressing gently, until golden brown and cheese melts.
06 - Cut sandwiches in half and serve warm.

# Expert Suggestions:

01 -
  • It comes together in less than 25 minutes, so you can feed yourself without drama on a busy day.
  • The combination of creamy egg salad melting into molten cheese creates this ridiculously satisfying texture that grilled cheese alone can't quite deliver.
  • It's genuinely vegetarian-friendly and feels indulgent despite being built from humble pantry staples.
02 -
  • Soft butter is non-negotiable; cold butter will tear the bread and leave you frustrated instead of content.
  • Don't skip the ice bath for the eggs—the difference between rubbery and creamy is genuinely that simple.
03 -
  • Make the egg salad earlier in the day and let it sit in the fridge—the flavors meld and intensify, and everything becomes creamier.
  • If your skillet seems to be cooking too fast, drop the heat to medium-low and add a few extra seconds to each side; burnt exterior with cold cheese in the middle is the saddest outcome.
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