Egg Salad Grilled Cheese (Print Version)

Creamy egg salad and melted cheese between grilled buttery bread slices, perfect for a quick lunch or snack.

# 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 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. Mix until creamy and well incorporated.
03 - Arrange bread slices. Place one slice of cheese on each. Spread half the egg salad over two slices, top each with a second cheese slice, and 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 has melted.
06 - Slice sandwiches and serve immediately while warm.

# Helpful Hints:

01 -
  • It comes together in under 25 minutes, which means you can feed yourself something genuinely satisfying on even the busiest days.
  • The egg salad is so versatile that once you nail it, you'll find yourself making it three times a week for different reasons.
  • That moment when the cheese starts to ooze out the sides of the bread is absolutely worth the minor mess it creates.
02 -
  • Overcooking the eggs by even a minute changes everything—that gray-green ring around the yolk turns the whole salad bitter, so set a timer and stick to it.
  • The cheese placement matters more than it seems; putting it between the egg salad and the bread creates a moisture barrier that keeps the filling from soaking into the bread.
03 -
  • Cold eggs are easier to peel if you crack them all over while they're still in the ice bath—the water seeps between the shell and the egg white.
  • Toast your bread lightly before assembling if you're worried about it getting soggy, and add a tiny spread of Mayo between the cheese and bread as a moisture seal.
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