Saturday, March 22, 2008

Egg Salad and Cheese Quesadillas Recipe from a Kalyn's Kitchen Reader

Egg Salad QuesadillasI can tell by how many people are reading my post about making perfect hard-boiled eggs that left-over hard-boiled eggs are on the menu this weekend, so it's the perfect time to share a recipe for egg-salad quesadillas, 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 Carb Chopper Whole Wheat tortillas, which make this a South Beach Diet friendly breakfast option, but if you don't care about that 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.

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.

The person who sent me the recipe mentioned that she sometimes uses cheese, and I thought the cheese added flavor and helped keep the egg mixture together inside the quesadilla.


Egg Salad and Cheese Quesadillas
(Makes 4 quesadillas, can easily be increased. Recipe shared by a Kalyn's Kitchen reader.)

Ingredients:
4 hard boiled eggs
4 small size flour tortillas (use whole wheat or low carb
tortillas for South Beach diet)
olive oil or non-stick spray for spraying tortillas and pan
2 tsp. Dijon mustard
2 T mayo or light mayo
1 1/2 T finely chopped green onion
1/2 tsp. Spike Seasoning (optional, or use other seasonings of your choice)
salt and fresh ground black pepper to taste
1/4 cup finely grated cheese (I used a low-fat Mexican blend of four cheeses)

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. Mix eggs with Dijon, mayonnaise, chopped green onion, and Spike seasoning. Season to taste with salt and pepper.

Spray or brush olive oil on frying pan and on bottom side of tortillas. 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 fold the tortilla to make a half-moon shaped quesadilla.

Heat frying pan over medium-high heat, then cook quesadillas about 3-4 minutes per side, or until cheese is melted and they are slightly browned. Serve hot, with salsa on the side if desired.



Printer Friendly Recipe


More Variations on Egg Salad:
(Recipes from other blogs may not always be South Beach Diet friendly, check ingredients.)
Easter Egg Salad from Too Many Chefs
Egg Salad Sandwich from Simply Recipes
Easy Egg Salad from Pinch My Salt
Curried Egg Salad from 101 Cookbooks
Stinky Tuna and Egg Salad from Nosheteria
Deviled Egg Salad from A Fridge Full of Food
Spiced Egg Salad from Field to Feast
A Lighter Egg Spread from A Wee Bit of Cooking
Basil Egg Salad from Je Mange la Ville
Spiced Egg Salad from Field to Feast

Want even more recipes?
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19 comments:

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

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  2. I love quesadillas, and love egg salad - I can't believe I've never combined the two! I'll have to try this soon.

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  3. 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!

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

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  5. I don't even like egg salad and I like the sound of this!

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

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

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  8. 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.

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  9. 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!

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  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!

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

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

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

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

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  15. 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.

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

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  17. Great looking quesadillas! I like when they're brown and gooey.

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  18. 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!

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

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