Egg Salad & American Cheese Recipe

Cook eggs

Place 6 large eggs in a single layer in a medium saucepan and add cold water to cover by about 1 inch. Bring to a gentle boil over medium-high heat. Once boiling, cover the pan, remove from heat, and let sit for 10 minutes for fully set hard-boiled yolks.

Cool and peel

After 10 minutes, drain hot water and transfer eggs to a bowl of ice water. Chill for at least 5 minutes to stop cooking. Gently crack shells and peel under running water. Pat eggs dry with a paper towel.

Chop eggs

Roughly chop the peeled eggs into small bite-sized pieces and place them in a medium mixing bowl.

Prepare mix-ins

Finely dice about 1/2 cup celery and measure 2 tablespoons finely diced red onion (about a tablespoon if you prefer milder onion). Finely chop 1 tablespoon fresh chives. Measure 2 teaspoons dill pickle or relish.

Combine dressing: to the bowl with chopped eggs add 1/2 cup mayonnaise, 1 tablespoon yellow mustard, 1 teaspoon lemon juice, 3 teaspoons kosher salt, 1/2 teaspoon black pepper, and 1/4 teaspoon paprika (optional). Stir until smooth and evenly combined.

Fold in the celery, red onion, chives, and dill pickle/relish until the mixture is evenly coated. Adjust seasoning to taste — add a pinch more salt or 1/2 teaspoon sugar if using tart relish and you want balance. Cover and refrigerate for at least 15 minutes to let flavors meld (can be held up to 2 days refrigerated).

Prepare bread (optional toasted)

If toasting, spread about 1/2 teaspoon softened butter on one side of each bread slice. Heat a nonstick skillet over medium heat and toast buttered side down, 1–2 minutes per slice until golden. Alternatively, use untoasted bread.

Assemble sandwiches

Lay 4 slices of bread buttered/toasted side down. Divide the egg salad evenly among them, spreading to the edges but leaving a little rim. Top each portion of egg salad with one American cheese slice and a lettuce leaf if using. Close sandwiches with remaining 4 slices of bread, buttered/toasted side up if applicable.

Finish and serve

If you prefer the cheese slightly melted, place assembled sandwiches in a preheated skillet over medium-low heat, press gently with a spatula, and cook 1–2 minutes per side until cheese softens. Cut sandwiches in half on the diagonal and serve immediately. Refrigerate leftovers in an airtight container for up to 48 hours.