This Healthy Egg Salad Grilled Cheese Sandwich combines two favorite sandwiches to be a delicious, protein-packed meal.
If you are a fan of healthy egg salad, you’ll totally be diggin’ this sammy. Can adding cheese to anything make it worse?
Typically egg salad is loaded with Mayo which makes it not considered “healthy.” You all know I’m all about everything in moderation so you can totally use Mayo if your heart desires! But, to make this a little bit “healthier” we are using Greek yogurt! 
Plus it adds ALL THE PROTEIN to this healthy egg salad grilled cheese sandwich. You know how I feel about protein.
Best part about this healthy egg salad sandwich with CHEESE is that you can use your leftover Easter eggs to make it! I might have missed grilled cheese day, but you better believe I planned this recipe to go live right after Easter for a reason.
Best part about this the sequel? You can eat it for breakfast, since there are eggs. You can eat it for lunch, since it’s a sandwich. And You can eat it for dinner, because I said so. And…cheese.
So, whenever you’re reading this, you should also be eating it. Capeesh?
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Egg Salad Grilled Cheese Sandwich
- Total Time: 16 minutes
- Yield: Serves 2
- Diet: Omnivore
Description
A twist on a classic! Creamy egg salad meets melty cheese in this satisfying grilled cheese.
Ingredients
- 2 Hardboiled eggs (chopped)
- 3 tbsp Plain Greek yogurt (2% or more)
- 1 tbsp (15 ml) Green onion (sliced)
- 1/2 tsp Onion powder
- 1/4 tsp Smoked paprika
- 1/4 tsp Garlic powder
- 1 tbsp (15 ml) Butter (room temp)
- 4 slices Bread
- 2 oz (57 g) Cheddar
- Salt and pepper
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 bread slices with butter (3/4 tsp per slice). Heat a griddle on medium/low heat.
- Lay all the bread slices, butter side down, on the heated griddle, placing sliced cheese over two of the bread slices (1 oz 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 the remaining plain bread.
Notes
- For optimal creaminess, mash the hard-boiled eggs slightly before mixing with the yogurt.
- If you don’t have a griddle, use a large non-stick skillet over medium-low heat.
- Leftovers can be stored in the refrigerator for up to 2 days; reheat gently in a pan or microwave.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Sandwich
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 350
- Sugar: 2
- Sodium: 400
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 25
- Fiber: 2
- Protein: 15
- Cholesterol: 200
Frequently Asked Questions
Can I substitute Greek yogurt for something else in the egg salad?
Yes, you can use mayonnaise if you prefer a creamier texture, but it will change the nutritional profile.
What type of cheese works best for the grilled cheese part of this sandwich?
Cheddar or mozzarella are great choices as they melt well and complement the flavors of the egg salad.
How do I incorporate leftover Easter eggs into this recipe?
Simply peel and chop the leftover Easter eggs, then mix them with the Greek yogurt and seasonings to create the egg salad filling.
Loved this, so delicious!