Instructions

• Let the 4 hard-boiled eggs cool enough to handle, peel them, and cut into roughly 1/2-inch pieces; place the chopped eggs in a medium bowl.
• Measure 3/4 cup finely grated cheese and set aside. Put 1/4 cup of that cheese into a small bowl. In the small bowl whisk together 2 tsp Dijon mustard and 3 T mayo, then stir in 2 T finely chopped green onion, the 1/4 cup grated cheese, and 1/2 tsp Spike Seasoning.
• Fold the mayo mixture into the chopped eggs. Taste and add salt and freshly ground black pepper to your liking. This is the egg salad filling.
• Spread the 1 T butter evenly on one side of each of the 4 tortillas (the buttered side will be the outside of the quesadillas). Reserve the remaining 1/2 cup grated cheese for assembling.
• Heat a nonstick skillet over medium heat. Place one tortilla in the skillet buttered-side down. Sprinkle 2 tablespoons of the reserved grated cheese over the tortilla.
• Spoon about half of the egg salad (roughly half the mixture) onto the cheese, leaving a 1/2-inch border around the edge so the filling won’t spill when cooking. Sprinkle another 2 tablespoons of grated cheese over the egg salad. Top with a second tortilla, buttered-side up.
• Cook the quesadilla 3–5 minutes per side, or until the tortilla is golden brown and the cheese is melted. Lift an edge to check browning before flipping. Flip carefully with a spatula and cook the second side.
• Transfer the cooked quesadilla to a cutting board, cut in half or into wedges, and keep warm. Repeat steps 5–7 with the remaining two tortillas and the remaining egg salad to make a second quesadilla.
• Serve hot.