INGREDIENTS

12 Mission® 8" Heat Pressed Flour Tortillas (10410) , cut with a 3" flower cookie cutter or a 3" round biscuit cutter 
1 cup melted Butter  
1 cup grated Parmesan Cheese  
 Salt to taste 
12 jumbo Hard Boiled Eggs , shelled 
1/2 cup  Mayonnaise  
1 Tbsp. Dijon Mustard  
1/4 cup  Capers  
1/2 cup chopped Green Onion  
1/2 cup chopped Celery  
 Salt and Pepper to taste  
 Paprika (garnish) 

DIRECTIONS

1.) Preheat oven to 350 degrees F. Brush both sides of the tortilla cutouts with butter. Place the cutouts in the bottoms of a standard muffin pan. Sprinkle the tops with Parmesan and salt.

2.) Bake for 6-8 minutes or until golden. Repeat until all circles have been baked. Set aside.

3.) Place eggs in a large bowl. With a fork, break up eggs and combine with mayonnaise, mustard, capers, onions, celery, salt and pepper.

4.) Fill the cooled shells with 1 tablespoon of the egg salad and sprinkle lightly with paprika. Serve.

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