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Kalyn's Kitchen

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 idea that’s pretty low in carbs. 

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Low-Carb Egg Salad and Cheese Quesadillas found on KalynsKitchen.com

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! I’ve made a lot of quesadilla using my favorite Mission Carb Balance Low-Carb Tortillas (affiliate link), but this might be the most unique idea I’ve seen for quesadillas, and they were delicious!

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 calculated the nutritional information based on a whole quesadilla, but half of one these quesadillas would be enough for me for a tasty breakfast!

Which Low-Carb Tortillas Did I Use?

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!  

Low-Carb Egg Salad and Cheese Quesadillas found on KalynsKitchen.com

How to Make Low-Carb Egg Salad and Cheese Quesadillas:

(Scroll down for complete recipe including nutritional information.)

  1. 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.
  2. You’ll also need grated cheese, mayo-mustard mixture, and sliced green onions. 
  3. Mix 1/4 cup grated cheese, mayo, mustard, green onions, Spike Seasoning (affiliate link), salt, and pepper into the eggs.
  4. 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.
  5. These are the low-carb tortillas I used, and this brand now has only 4 net carbs per tortilla.
  6. Spread some butter or spray olive oil on the bottom tortilla. 
  7. 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.)
  8. Then put one-half of the egg salad mixture on the tortilla and spread around, not going clear to the edge.
  9. Sprinkle the egg-salad mixture with a little more cheese. (Somehow I didn’t get a photo of that, oops!)
  10. Spread butter or spray the second tortilla and lay it on the top.
  11. Cook over medium heat until the bottom is nicely browned, about 5 minutes.
  12. Turn over carefully and cook about 5 minutes on the second side.
  13. Cut each quesadilla in half and serve hot.
  14. This is great with salsa and sour cream to dip into at the table!

Low-Carb Egg Salad and Cheese Quesadillas found on KalynsKitchen.com

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

Low-Carb Egg Salad and Cheese Quesadillas

Yield 2 quesadillas
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

Whenever you have leftover hard-boiled eggs, make egg salad and then make these Low-Carb Egg Salad and Cheese Quesadillas for breakfast.

Ingredients

  • 4 hard boiled eggs
  • 4 Mission Carb Balance Low-Carb Tortillas (see notes)
  • butter or olive oil for spreading on or spraying 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)

Instructions

  1. 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.
  2. Mix the Dijon and mayo, slice green onions, and measure 3/4 cup grated cheese.
  3. 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.
  4. Spread butter or spray olive oil on bottom side of two tortillas.
  5. Put one tortilla into a non-stick pan and turn heat to medium.
  6. 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.
  7. 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.
  8. 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.)
  9. Cut quesadillas in half and serve hot, with salsa and sour cream on the side if desired.
  10. Half of one of these quesadillas might be a full serving for some people.

Notes

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 using net carbs from the tortillas I used.

Recipe shared with me by a Kalyn’s Kitchen reader.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 647Total Fat: 50gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 27gCholesterol: 434mgSodium: 1090mgCarbohydrates: 11.4gFiber: 30.5gSugar: 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.

I'd love to see your pictures if you make this recipe. Share on social media with the hashtag #kalynskitchen so I can see how it turned out for you!

Low-Carb Egg Salad and Cheese Quesadillas found on KalynsKitchen.com

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 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.

Low-Carb Egg Salad and Cheese Quesadillas found on KalynsKitchen.com

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    19 Comments on “Low-Carb Egg Salad and Cheese Quesadillas”

  1. Laura, thanks for the recipe. I’ve made it a few more times since then too!

  2. Hey, glad you guys liked the recipe. I’ve always thought the monotony of breakfast was one of the toughest parts of a low carb diet. Glad Kayln gives us the opportunity to share!

  3. Great looking quesadillas! I like when they’re brown and gooey.

  4. Vickie, thanks for the feedback. So glad you (and hubby) liked it!

  5. Follow-up to my first comment, I just made an egg-salad-cheddar-cheese quesadilla, and it was great! Even hubby, who wanted to hate it, loved it.

  6. What an interesting idea this is! Very innovative and one that I will try soon.

  7. Interesting-looking, but no leftover Easter eggs here in France! I think I’ll make quesadillas soon, though — I just bought some tortillas.

  8. What a great spin on Quesadillas!!!!

  9. Ffg, thanks for letting me know people enjoyed the recipes! Comments like this really make my day!

  10. Hi, Kalyn! Just wanted to let you know we used your perfect boied egg method for our easter eggs and they were (perfect)! Also, I used two of your recipes at our dinner – thanksgiving broccoli (now it’s easter broccoli too) and fantastic low carb cheesecake. No one guessd it was sugar free; they ate it up! my son in law had 3 pieces! My mother and daughter both wanted the recipes, so I gave them your website address. Thanks!

  11. I do hope the person who sent me the recipe will see all the nice comments from people who like her idea!

    Simona, that was the recipe that cured me of my brussels sprouts distrust; glad you liked it!

  12. What a nice recipe. I would make it for dinner, though. And speaking of dinner, I made your roasted Brussels sprouts with balsamic vinegar a few days ago: there were no leftovers.

  13. An egg salad quesadilla sounds like a really tasty breakfast!

  14. What a wonderful way to shakae-up brekkie or brunch!

  15. I don’t even like egg salad and I like the sound of this!

  16. I’m an egg salad addict from way back, and a quesadilla addict from the past few years. Hooray for combining those two addictions!

  17. This is the first time I’ve ever seen these two together and they seem so natural! Fun idea for now or tomorrow as it may be.
    Happy Easter!

  18. I love quesadillas, and love egg salad – I can’t believe I’ve never combined the two! I’ll have to try this soon.

  19. These look delicious, Kalyn. The perfect way to use up hardboiled eggs. Happy Easter!