A creamy egg salad made with grated boiled eggs, finely minced onion, mixed herbs and finely shredded Italian-style cheese, dressed with mayo and mustard and served on buttered and pan grilled bread.
Grilled Cheese Grated Egg Salad Sandwich
I have a classic egg salad that I make most of the time and I'm perfectly happy with that!
Still, I do enjoy trying new things. I mean after all, I do run a recipe website, right?
And... unlike a lot of you who manage to do everything from one of those smartphones, I do my work from a desktop computer. It opens to a Microsoft tab when I start up, where I ran across a version of this on one of the featured articles, and thought it was different and interesting enough to try!
Just a quick reminder.... if you aren't interested in the chit chat, info, photos, tips, product recommendations and such on a blog, as always, you'll find the complete recipe text with measurements and instructions, as well as a printable document, a little bit further down the page. Just swipe or scroll down to the bottom of the post!
In my classic egg salad, I use a chopped boiled egg. I've also made egg salad using a more finely minced egg, but I'd not made one using grated egg and cheese and wondered if there would be a big difference. Indeed, there was!
Grating the whole egg really blends the yolk and white together and creates a creamy texture allowing you to use much less mayonnaise. Toasting the bread in a skillet like a grilled cheese gives a great contrast against that creaminess and besides that, there's actually cheese in the sandwich, something I have never added to my egg salad before.
What a change of pace and of course, I put my own spin onto it.
Here's what you'll need to make my Grilled Cheese Grated Egg Salad Sandwich:
- 6 hard-boiled eggs, peeled
- 1/4 cup finely minced sweet onion
- 1/2 cup finely shredded Italian blend cheese, divided
- 1/2 tablespoon mixed fresh or freeze-dried herbs (or 2 t. traditional dried herbs)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground pepper
- 1/4 cup real mayonnaise
- 1/2 tablespoon Creole or brown mustard
- 8 slices whole-grain or white bread
- 4 tablespoons unsalted butter, softened at room temperature and divided
Using a box or rotary grater, grate eggs into a large bowl.
For this recipe, use a pretty fine grate. This helps to make for a creamy egg salad.
I'm using an Italian-style, finely shredded cheese for this. It's a great store brand mix that I pick up from Walmart regularly that includes some great cheeses including mozzarella, provolone, Parmesan, Romano, fontina and asiago cheeses.
You can use fresh herbs of course, but since I didn't plant any this year, I'm using this Litehouse freeze dried herb blend (#ad) in place of fresh herbs. I love their products and use a lot of them because since it's freeze-dried spices, herbs and veggies as well as blends, you can use it spoon for spoon to substitute for chopped fresh herbs. They last a good long time and mighty convenient when you find you've run out of fresh.
This "Salad Dressing" blend has six herbs including, chives, garlic, dill, parsley, shallots and red onion, so I thought it'd be great for this egg salad. Another dried herb blend I use a lot is Bragg Organic Sprinkle Seasoning (#ad) but that one does have 24 different herbs and spices, so I use that more often with savory cooking. You'll want less of any standard dried herb product, about 1-1/2 to 2 teaspoons.
Add onion, 1/4 cup of the cheese, dried herbs and salt and pepper; toss to mix.
Add the mayonnaise and mustard. I'm using a Creole mustard but substitute your favorite, preferably a brown mustard, though yellow would work fine.
Mix until creamy.
Divide butter evenly and spread on one side of each of the 8 slices of bread. Preheat skillet over medium-high.
Divide egg salad onto 4 slices of the bread.
Divide the remaining shredded cheese and place onto the top of egg salad.
Place the bread pieces with the egg salad and cheese, butter side down into the skillet.
Top with the remaining buttered bread, butter side up.
Cook until browned on the bottom and using a wide spatula, carefully turn the sandwiches over to brown the other side. Transfer to cutting board and let rest for 5 minutes, then slice and serve.
For more of my favorite egg salad sandwiches, check out this collection on my Pinterest page!
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