Salsa Deviled Eggs - cooking recipe

Ingredients

Eggs:
6 Eggland's Best Eggs, hard cooked and peeled
3 tablespoons fresh salsa or chunky salsa, drained, if necessary
1 tablespoon sour cream
Topping:
2 teaspoons fresh salsa
Chopped fresh cilantro (optional)

Preparation

Cut eggs in half lengthwise. Remove egg yolks; place yolks into bowl.
Mash yolks with fork. Add 3 tablespoons salsa and sour cream; mix well.
Spoon about 1 tablespoon egg yolk mixture into each egg white half.
Top each with about 1/2 teaspoon salsa and garnish with cilantro, if desired.
Cover and refrigerate until serving time or up to 24 hours.