Egg Salad Grilled Cheese Sandwich Featuring McCormick®'s Flavor Of The Year

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Ingredients

• hard-boiled egg

  12 hard-boiled eggs

• mayonnaise

  16 g

• Dijon mustard

  0.2 tsp

• shallot

  1 shallot, minced

• green onion

  1 green onion, sliced, green parts only

• fresh dill

  0.2 sprig

• capers

  0.4 tsp

• McCormick® Flavor of the Year: Vietnamese x Cajun Style

  0.2 tsp

• whole wheat bread

  2 slice

• American cheese

  2 slice

• cheddar cheese

  2 slice

• unsalted butter

  Unsalted butter, as needed

Instructions

1. 1

   Halve the hard-boiled eggs lengthwise, separate the yolks from the whites, and add the yolks to a large bowl. Reserve the whites.

2. 2

   Add the mayonnaise, Dijon mustard, shallot, green onion, dill, capers, and McCormick® Flavor of the Year seasoning to the egg yolks and mix until smooth and evenly combined.

   16 gmayonnaise0.2 tspDijon mustard0.2shallot0.2green onion0.2 sprigfresh dill0.4 tspcapers2hard-boiled egg
3. 3

   Chop the egg whites, then add to the egg yolk mixture and fold to incorporate.

   2hard-boiled egg
4. 4

   To assemble the sandwiches, add one slice each of American and cheddar cheese to one slice of bread. Top with 3–4 tablespoons of the egg salad, spreading evenly. Top with another slice each of American and cheddar cheese and another slice of bread. Repeat with the remaining ingredients to make a total of 5 sandwiches.

   2 slicecheddar cheese2 sliceAmerican cheese2 slicewhole wheat bread2hard-boiled egg
5. 5

   Melt a knob of butter in a medium pan over medium-low heat. Add the sandwiches, working in batches as needed, and cook for 2–3 minutes, then flip and cook for another 2–3 minutes on the other side, until the bread is golden brown and the cheese is melted. Serve immediately.

   Unsalted butter, as neededunsalted butter2 slicewhole wheat bread2 sliceAmerican cheese
6. 6

   Enjoy!