Egg Salad Breakfast Quesadillas
Whenever you have leftover hard-boiled eggs, make egg salad and then make these Egg Salad Breakfast Quesadillas. I use low-carb tortillas to make this a breakfast quesadilla idea that’s pretty low in carbs.
Right now a lot of people are visiting my post about making perfect hard-boiled eggs, so I can tell left-over hard-boiled eggs are going to be on the menu after Easter. So for this week’s Friday Favorites pick I’m reminding you about this fun recipe for Egg Salad Breakfast Quesadillas! I’ve made a lot of quesadillas with different fillings, but this idea that was sent to me by a reader named Laura for turning hard-boiled eggs into breakfast quesadillas might be the most unique quesadilla recipe I’ve seen, and they were delicious!
I used my favorite Mission Carb Balance Low-Carb Tortillas (affiliate link) of course, and if you use those tortillas, or any low-carb tortilla of your choice, this will be perfect for a low-carb meal! I calculated the nutritional information based on a whole quesadilla, but half of one these quesadillas would be enough for me for a tasty breakfast!
What ingredients do you need for this recipe?
- hard boiled eggs
- Mission Carb Balance Low-Carb Tortillas (affiliate link), or other low-carb tortilla
- Dijon mustard
- finely chopped green onion
- Spike Seasoning (affiliate link), or other all-purpose seasoning blend
- salt and fresh ground black pepper to taste
- finely grated cheese
Which low-carb tortillas did I use for the breakfast quesadillas?
I used Mission Carb Balance Low-Carb Tortillas (affiliate link) which are definitely my favorite low-carb tortillas to make this a low-carb breakfast. (You could also eat the tasty egg salad in lettuce wraps if you wanted it to be Keto or gluten-free.) I used white Mission Carb Balance Tortillas soft taco size (and the newer version of that product has only 4 net carbs per tortilla), but no matter which Mission Carb Balance Tortilla you choose, it will be pretty low in carbs!
More fun ideas for quesadillas:
If you want to use your favorite low-carb tortillas to make more think-outside-the-box quesadillas, check out Green Chile Chicken Quesadillas, Sausage and Cheese Breakfast Quesadillas, and Kale and Cheese Quesadillas.
How many leftover hard-boiled eggs do you have?
If you really have a lot of leftover hard-boiled eggs to use, you might want to look at Low-Carb and Keto Recipes Using Hard-Boiled Eggs for lots more tasty ideas!
How to make Egg Salad Breakfast Quesadillas:
(Scroll down for complete recipe including nutritional information.)
- Start by chopping perfectly boiled eggs into pieces about 1/2 inch. You’ll need about two eggs for each quesadilla you’re planning to make.
- You’ll also need grated cheese, mayo-mustard mixture, and sliced green onions.
- Mix 1/4 cup grated cheese, mayo, mustard, green onions, Spike Seasoning (affiliate link), salt, and pepper into the eggs.
- It’s a personal preference, but I like to mix the egg salad mixture gently, so that it’s still fairly chunky when you’re ready to spread this into the tortillas. Check after the recipe for more egg salad ideas if you’d like to be adventurous.
- These are the low-carb tortillas I used, and this brand now has only 4 net carbs per tortilla.
- Spread some butter or spray olive oil on the bottom tortilla.
- Then put tortilla into a non-stick frying pan over medium heat and sprinkle with a little cheese. (The cheese above and below the egg salad mixture helps it stick together.)
- Then put one-half of the egg salad mixture on the tortilla and spread around, not going clear to the edge.
- Sprinkle the egg-salad mixture with a little more cheese. (Somehow I didn’t get a photo of that, oops!)
- Spread butter or spray the second tortilla and lay it on the top.
- Cook over medium heat until the bottom is nicely browned, about 5 minutes.
- Turn over carefully and cook about 5 minutes on the second side.
- Cut each quesadilla in half and serve hot.
- This is great with salsa and sour cream to dip into at the table!
More Ideas for Egg Salad:
Keto Bacon Egg Salad Rolls from Beauty and the Foodie
Avocado Egg Salad from Kalyn’s Kitchen
Lemon-Dill Egg Salad from The Perfect Pantry
Egg Salad in Pita with Green Olives and Dijon from Kalyn’s Kitchen
Egg Salad Stuffed Tomatoes from Cookin’ Canuck
- 4 hard boiled eggs
- 4 Mission Carb Balance Tortillas (see notes)
- 1 T butter for spreading on tortillas
- 2 tsp. Dijon mustard
- 3 T mayo
- 2 T finely chopped green onion
- 1/2 tsp. Spike Seasoning (see notes)
- salt and fresh ground black pepper to taste
- 3/4 cup finely grated cheese, divided (see notes)
- Follow instructions for making perfect hard-boiled eggs. Let eggs cool enough to handle, then peel and cut into pieces about 1/2 inch and put in a bowl.
- Mix the Dijon and mayo, slice green onions, and measure 3/4 cup grated cheese.
- Then mix the mayo mixture, green onions, 1/4 cup grated cheese, and Spike Seasoning (affiliate link) into the eggs and season to taste with salt and pepper.
- Spread butter or spray olive oil on bottom side of two tortillas.
- Put one tortilla into a non-stick pan and turn heat to medium.
- Sprinkle tortilla with a 2 T of the cheese, then spread egg salad mixture over the cheese not going clear to the edge of the tortilla so it doesn’t fall out while quesadillas are cooking.
- Top egg mixture with 2 T more grated cheese, then put a second tortilla that’s spread on top with butter or sprayed with oil over the cheese.
- Cook quesadillas about 5 minutes per side, or until cheese is melted and they are slightly browned. (I’d lift up the edge and check after a few minutes.)
- Cut quesadillas in half and serve hot, with salsa and sour cream on the side if desired.
- Half of one of these quesadillas might be a full serving for some people.
The Mission Carb Balance Low-Carb Tortillas (affiliate link) had only four net carbs per tortilla. I love Spike Seasoning, but use any all-purpose seasoning you have. I used a Mexican Cheese Blend from Costco for this recipe.
Nutritional information is calculated based on the low-carb tortillas I used.
Recipe shared with me by a Kalyn’s Kitchen reader.
Amount Per Serving: Calories: 666Total Fat: 52gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 28gCholesterol: 439mgSodium: 2025mgCarbohydrates: 42.2gFiber: 30.7gSugar: 1.6gProtein: 33g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
With low-carb tortillas like I used, this recipe is great for low-glycemic or low-carb eating plans. The tortillas do have flour, so this is Phase Two for the South Beach Diet and it’s not gluten-free or Keto.
Find More Recipes Like This One:
Use Breakfast Recipes to find more recipes with eggs! Use the Diet Type Index index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was first posted in 2008, when a reader named Laura sent me the recipe. It was last updated in 2022.