Open Faced Cheesy Egg Salad Sandwiches
Elevate your breakfast or lunch game with these irresistible Open-Faced Cheesy Egg Salad Sandwiches, a savory twist on a classic comfort food. Creamy, zesty egg salad—made with perfectly boiled eggs, tangy Dijon mustard, a hint of lemon juice, and fresh chives—is generously piled onto buttery, golden-toasted artisan bread. Topped with a blanket of melted cheddar cheese, these sandwiches are broiled to bubbly perfection, creating a crave-worthy combination of creamy, crispy, and cheesy in every bite. Ideal for quick, satisfying meals, this recipe is ready in just 25 minutes and is perfect for brunch gatherings or casual weeknight dinners. Whether you're a fan of classic egg salad or looking for a bold new way to enjoy it, these open-faced sandwiches are a must-try!
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Recipe Information
Ingredients
- 6 large Eggs
- 3 tablespoons Mayonnaise
- 1 teaspoon Dijon mustard
- 2 tablespoons Chives, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Lemon juice
- 4 slices Bread slices (sourdough or artisan bread recommended)
- 0.75 cup Cheddar cheese, shredded
- 2 tablespoons Butter (for toasting bread)
Instructions
Place the eggs in a large saucepan and cover them with cold water. Bring the water to a boil, then reduce the heat to low and let the eggs simmer for 10 minutes.
Remove the eggs from the hot water and place them in a bowl of ice water. Let them cool for 5 minutes before peeling.
Chop the peeled eggs into small pieces and transfer them to a medium mixing bowl.
Add mayonnaise, Dijon mustard, chopped chives, salt, black pepper, and lemon juice to the bowl. Mix well until the egg salad is fully combined and creamy.
Spread a thin layer of butter on one side of each slice of bread. In a large skillet or griddle, toast the buttered bread slices over medium heat until golden and crispy, about 2-3 minutes per side.
Preheat your oven's broiler on high. Line a baking sheet with parchment paper and arrange the toasted bread slices on it.
Scoop a generous portion of egg salad onto each piece of toast, spreading it evenly.
Sprinkle the shredded cheddar cheese over the top of each sandwich, ensuring full coverage.
Place the sandwiches under the broiler and cook for 1-2 minutes, or until the cheese is melted and bubbly. Keep a close eye on them to prevent burning.
Remove the sandwiches from the oven and let them cool for 1-2 minutes before serving. Enjoy these cheesy and flavorful open-faced sandwiches!
Nutrition Facts
Calories |
1792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.9 g | 150% | |
| Saturated Fat | 46.0 g | 230% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1314 mg | 438% | |
| Sodium | 3491 mg | 152% | |
| Total Carbohydrate | 107.1 g | 39% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 5.2 g | ||
| Protein | 75.1 g | 150% | |
| Vitamin D | 7.0 mcg | 35% | |
| Calcium | 860 mg | 66% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 690 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
