Description
A twist on a classic! Creamy egg salad meets melty cheese in this satisfying grilled cheese.
Ingredients
Units
Scale
- 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