Broiled Cheddar & Egg Salad Buns

Open-faced egg salad sandwiches taken to another level. Chopped hard-cooked eggs mixed with sharp cheddar, green bell pepper, grated onion, prepared mustard, and evaporated milk, then spread thick on buns and broiled until the cheese melts and bubbles into a golden, gooey top.

Evaporated milk is the binder that holds this mixture together and gives it a creamy consistency without being as heavy as mayonnaise. The mustard adds a sharp bite that cuts through the richness of the cheese and eggs.

Spreading a generous quarter cup on each bun half and broiling just five inches from the heat source cooks the topping fast. Five minutes and the cheese is melted, the edges are browning, and the bun underneath is warm and slightly toasted.

Kitchen Tips

• Use sharp or extra-sharp cheddar for the strongest cheese flavor. Mild cheddar melts well but tastes flat.
• Grate the onion rather than chopping it. Grated onion releases its juice and distributes evenly through the mixture instead of leaving large crunchy chunks.
• Watch the broiler closely. These go from golden to burned fast at that distance.
• Serve immediately while the cheese is still melted and bubbly.

Variations

• Add crumbled bacon to the egg mixture for a heartier lunch.
• Use Dijon mustard instead of prepared yellow for a sharper, more complex flavor.
• Swap green pepper for diced pickled jalapeños for a spicy kick.