Low-Carb Egg Salad and Cheese Quesadillas

Ingredients

• 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
• 1/2 tsp. Spike Seasoning
• Salt and fresh ground black pepper to taste
• 3/4 cup finely grated cheese, divided

Directions

1. Make the hard-boiled eggs according to your preferred method for perfect hard-boiled eggs. Once they are cool enough to pick up comfortably, peel them, chop them into about 1/2 inch pieces, and place them in a bowl.
2. Stir together the Dijon and mayo, slice the green onions, and measure out 3/4 cup grated cheese.
3. Add the mayo mixture, green onions, half the grated cheese, and Spike Seasoning to the chopped eggs, then gently mix everything together.
4. Add salt and fresh ground black pepper to taste.
5. Coat the bottom side of each tortilla with butter, or use olive oil or non-stick spray. Mission Carb Balance Tortillas work well here.
6. Set a tortilla in a non-stick pan, then place the pan over medium-high heat.
7. Scatter on a little cheese, then spoon the egg salad mixture over half of each tortilla. Stop short of the edge so the filling stays put while the quesadillas cook.
8. Sprinkle 1 T grated cheese over the egg mixture, then place a second tortilla on top with its buttered or sprayed side facing out.
9. Cook the quesadillas for about 5 minutes per side, until the cheese has melted and the tortillas are lightly browned. Peek underneath after a few minutes so you can catch them at just the right color.
10. Serve hot, with salsa on the side if desired.