Mexican Deviled Eggs

• 12 hard-boiled eggs
• 2 tablespoons green chilies, diced (I get the 7 oz can because we use them in everything)
• 2 tablespoons black olives, sliced
• 1 (15 ounce) can refried beans (any brand you like)
• 4 tablespoons red onions, finely diced
• 3/4 cup Mexican blend cheese, shredded
• 1/2 cup mayonnaise
• 1/2 cup salsa
• 3 tablespoons green onions
• 4 tablespoons sour cream
• salt
• for garnish sprinkle with finely chopped cilantro (just a dash sprinkled over top of each egg)

1. Boil eggs and cool. Peel them and then cut in half lengthwise carefully removing the yolks.
2. Put yolks in a mixing bowl.
3. Mix will all other ingredients except the cilantro.
4. Heat the beans slightly and stir well.
5. With a table knife or spoon put a little of the beans in the egg shell (maybe 1/2 tsp).
6. Evenly put the yolk filling over that.
7. Continue until all the egg whites are filled.
8. Sprinkle finely chopped cilantro over the tops.
9. Eat immediately or chill until ready to eat.

eggs, green chilies, black olives, beans, red onions, blend cheese, mayonnaise, salsa, green onions, sour cream, salt, cilantro

Taken from www.food.com/recipe/mexican-deviled-eggs-383006 (may not work)