Low-Carb Egg Salad and Cheese Quesadillas
Whenever you have leftover hard-boiled eggs, make egg salad and then make these Low-Carb Egg Salad and Cheese Quesadillas for breakfast. I use low-carb tortillas for a breakfast that’s carb-conscious and South Beach Diet friendly. Use Breakfast Recipes to find more recipes with eggs!
Lots of people are reading my post about making perfect hard-boiled eggs, so I can tell that left-over hard-boiled eggs are going to be on the menu after Easter. That makes it the perfect time for you to try this recipe for Low-Carb Egg Salad and Cheese Quesadillas! The recipe was sent to me by someone who reads Kalyn’s Kitchen. I thought this was a delicious new breakfast idea, but I can’t find the original e-mail, so I hope the person who shared it will see this post and leave a comment so we can properly thank them.
I used 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 with 6 net carbs each, but if you want to save one carb, use the whole wheat tortillas. And if you don’t care about carbs, you can use any type of flour tortilla that appeals to you. I kept my egg salad mixture pretty basic, but check after the recipe for more egg salad ideas if you’d like to be adventurous.
Start by chopping your perfectly boiled eggs into pieces about 1/2 inch. You’ll need about one egg for each quesadilla you’re planning to make. You’ll also need grated cheese, mayo-mustard mixture, and sliced green onions. 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.
These are the low-carb tortillas I used, but there are other good brands. Spread some butter or spray olive oil on the bottom tortilla. Then put it into a non-stick frying pan and sprinkle with a little cheese. (The cheese above and below the egg salad mixture helps it stick together.)
The put one-fourth of the egg salad mixture on the tortillas 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-high heat until the bottom is nicely browned, about 5 minutes. Turn over carefully and cook about 5 minutes on the second side. Serve hot.
More Variations on Egg Salad:
Easy Egg Salad from Pinch My Salt
Egg Salad in Pita with Green Olives, Green Onions, and Dijon from Kalyn’s Kitchen
Egg Salad Sandwich from Simply Recipes
Low-Carb Egg Salad and Cheese Quesadillas
Whenever you have leftover hard-boiled eggs, make egg salad and then make these Low-Carb Egg Salad and Cheese Quesadillas for breakfast.
- 4 hard boiled eggs
- 4 small size flour tortillas
- butter, olive oil, or non-stick spray for spreading on or spraying tortillas
- 2 tsp. Dijon mustard
- 3 T mayo or light mayo
- 2 T finely chopped green onion (or more, I recommend a lot of onion in this!)
- 1/2 tsp. Spike Seasoning (optional, or use other seasonings of your choice)
- salt and fresh ground black pepper to taste
- 3/4 cup finely grated cheese, divided (I used a low-fat Mexican blend of four cheeses)
- 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, half the grated cheese, and Spike Seasoning into the eggs.
- Season to taste with salt and pepper.
- Spread butter or spray or brush olive oil/non-stick spray on bottom side of tortillas (I like Mission Carb Balance Tortillas).
- Put the tortilla into a non-stick pan and turn heat to medium-high.
- Sprinkle tortilla with a little cheese, then spread egg salad mixture on half of each tortilla, not going clear to the edge so it doesn’t fall out while quesadillas are cooking.
- Top egg mixture with 1 T grated cheese, then put a second tortilla that’s spread with butter or sprayed on top of 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.)
- Serve hot, with salsa on the side if desired.
Recipe shared with me by a Kalyn’s Kitchen reader.
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 the Recipes by Diet Type index to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
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