Low-Carb Egg Salad and Cheese Quesadillas
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Category
Breakfast
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Cusine
Low-Carb
What do you need?
How to make?
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
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 . 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. Serve hot, with salsa on the side if desired.