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Whenever there are leftover hard-boiled eggs, try making these simple and delicious Hard-Boiled Egg Quesadillas for a quick breakfast. I like to use low-carb tortillas to keep the carb count low in this breakfast idea.
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Currently, many people are reading my post on making perfect hard-boiled eggs, so it looks like leftover hard-boiled eggs will be a popular choice after Easter. To help you with that, I’m reminding you about this delightful recipe for Egg Quesadillas made with hard-boiled eggs!
I’ve tried various quesadillas with different fillings, but this breakfast quesadilla idea that was shared with me by a reader named Laura is truly unique and absolutely delicious! Using low-carb tortillas makes it a perfect option for a low-carb meal!
What ingredients are needed for this recipe?
(This is just a list of ingredients; scroll down for the complete printable recipe. Alternatively, use the JUMP TO RECIPE link at the top of the page to go directly to the recipe.)
Which low-carb tortillas are recommended for the egg quesadillas?
For the egg quesadillas, I recommend using La Banderita Low-Carb Tortillas (affiliate link) or Mission Carb Balance Low-Carb Tortillas to keep the carb count low. You could also enjoy the delicious egg salad in lettuce wraps for a Keto or gluten-free option.
How many carbs are in Hard-Boiled Egg Quesadillas?
Each Hard-Boiled Egg Quesadilla made with hard-boiled eggs contains approximately 11.5 net carbs. I calculated the nutritional information based on a whole quesadilla made with two tortillas, but half of one quesadilla might be sufficient for some.
More creative quesadilla ideas:
If you’re interested in using your favorite low-carb tortillas to create more unique quesadillas, check out recipes like 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 have a surplus of hard-boiled eggs to utilize, you might want to explore Low-Carb and Keto Recipes Using Hard-Boiled Eggs for additional tasty ideas!
How to prepare Hard-Boiled Egg Quesadillas:
(This is just a summary of the recipe steps; for the complete printable recipe, scroll down. Alternatively, use the JUMP TO RECIPE link at the top of the page to go directly to the recipe.)
- Begin by chopping the perfectly boiled eggs into 1/2-inch pieces. You’ll need about two eggs for each quesadilla you plan to make.
- You’ll also require grated cheese, a mayo-mustard mixture, and sliced green onions.
- Combine 1/4 cup grated cheese, mayo, mustard, green onions, Spike Seasoning, salt, and pepper into the eggs.
- For a chunkier texture, be gentle when mixing the egg salad mixture.
- Use low-carb tortillas, such as the brand with only 4 net carbs per tortilla.
- Spread butter or spray olive oil on the bottom tortilla.
- Place the tortilla in a non-stick frying pan over medium heat and sprinkle with some cheese.
- Spread half of the egg salad mixture on the tortilla, ensuring it doesn’t reach the edges.
- Sprinkle some more cheese over the egg salad mixture.
- Spread butter or spray the second tortilla and place it on top.
- Cook over medium heat until the bottom is nicely browned, approximately 5 minutes.
- Carefully flip the quesadilla and cook for another 5 minutes on the second side.
- Divide each quesadilla in half and serve hot.
- Enjoy with salsa and sour cream for dipping!
More Egg and Tortilla Recipe Ideas:
Ingredients
- 4 hard boiled eggs
- 4 Mission Carb Balance Tortillas or La Banderita low-carb tortillas
- 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)
Instructions
- 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 into the eggs and season to taste with salt and pepper.
- Spread butter or spray olive oil on the bottom side of two tortillas.
- Put one tortilla into a non-stick pan and turn heat to medium.
- Sprinkle tortilla with 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.
Notes
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 Mission Carb Balance low-carb tortillas I used.
Recipe shared with me by a Kalyn’s Kitchen reader.
Nutrition Information
Yield
2
Serving Size
1
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.
