This Healthy Egg Salad Grilled Cheese Sandwich is a tasty twist on a classic—quick, easy, and kid-friendly!
For whatever reason, egg salad used to gross me out. Maybe it was the texture, maybe it was the look. Something about it just screamed Leave It to Beaver or church potluck. I wanted nothing to do with it. Seriously, what’s next? A deviled ham spread? Or worse, an ambrosia salad for dessert? But after enjoying a chicken salad my wife made one afternoon, I figured what the heck—I’d give egg salad a chance. I looked up a recipe from good old Martha Stewart, and to my surprise, I was hooked.
Now, I love the stuff—so much so that I make it pretty regularly. I’ve also messed with the traditional recipe a bit, trading the mayo for Greek yogurt. I like the tang, and it’s healthier, too. Overall, this egg salad sandwich is easy, filling, and most importantly, kid-friendly. Even my frustratingly picky third child doesn’t complain. Well, as long as I serve the egg salad on a thick, spongy white bread. I’ll take the win. And you have no idea what a win that is, friends.
Actually, I prefer my egg salad in sandwich form as well. Also, I like to sneak cheese into any kind of salad sandwich I make. Chicken, tuna, whatever—if there’s bread involved, this Wisconsinite is going to slide a slice of local cheddar on it. And do you know what makes this sandwich even better? Grilling it.
An egg salad grilled cheese has everything you’d want in comfort food. For one, the egg salad itself is creamy and tangy thanks to the Greek yogurt. The paprika and garlic powder balance things out, adding a smoky boldness. Melt a preferably local sharp cheddar between two slices of hearty bread and watch it melt on the griddle. So good!
Trading mayo for Greek yogurt
I probably make recipes like egg salad and tuna salad about three or four times a month. It’s such an easy recipe to meal plan. But the thing is, mayo is fatty. Are there reduced-fat mayos out there? Yes, and they’re awful.
Don’t get me wrong. I love mayo—too much, probably. Because of that, I’ve been trying to simmer down on the stuff. Mayo offers an undoubtedly rich flavor, but so does Greek yogurt. At the same time, Greek yogurt lightens things up, and you still get to enjoy a creamy texture. Personally, I love the subtle tang it also adds. Plus, Greek yogurt brings in extra protein and even a little probiotic boost. I’m also happy to report that the kids haven’t noticed the swap, so I’ll count that as another parenting victory.
How do I store leftovers?
Store the egg salad in an airtight container and refrigerate for up to 3 days. Keep in mind that the grilled sandwiches themselves don’t reheat well after they’re assembled. They’ll turn into a soggy mess, so store the egg salad separately. Grill fresh bread and cheese when you’re ready for round 2.
Serving suggestions
For me, no sandwich is complete without a warm cup of soup. One of my favorite set-it-and-forget-it recipes is Crock-Pot Tomato Soup. It reminds me of Campbell’s, but only better. Another recipe my kids enjoy is this Broccoli-Cauliflower Soup—since the veggies are puréed in a creamy broth, they’ll usually down a couple of bowls. You can always go with a simple Spring Salad. Serve it with a side of Homemade Potato Chips, and pretend you’re at Panera!
Ingredients
- 2 hard-boiled eggs roughly chopped
- 3 tablespoons 2% plain greek yogurt
- 1 1/2 tablespoons green onion sliced
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika or regular
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon butter room temperature
- 4 slices bread of choice thick slices
- 2 ounces cheddar cheese sliced
Instructions
- In a medium bowl, mix the eggs, Greek yogurt, green onion, onion powder, smoked paprika, and garlic powder. Season to taste with salt and pepper.
- Rub one side of all the slices of bread with butter (3/4 teaspoon per slice). Additionally, heat a griddle on medium-low heat.
- Lay all the slices of bread, butter side down, on the heated griddle. Place sliced cheese over 2 of the bread slices (1 ounce of cheese per slice).
- Cook until the cheese begins to melt and the underside of each slice of bread is lightly golden and crispy, about 3-6 minutes.
- Transfer the slices to a plate and divide the egg salad mixture evenly between the slices of bread with the melted cheese. Top with remaining, plain bread.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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