Salsa Deviled Eggs

• 6 Land O Lakes Eggs, hard-cooked, peeled, cooled
• 3 tablespoons fresh salsa or chunky salsa, drained, if necessary
• 1 tablespoon sour cream
• 2 teaspoons Refrigerated fresh salsa
• Chopped fresh cilantro, if desired

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

o lakes eggs, fresh salsa, sour cream, fresh salsa, fresh cilantro

Taken from www.landolakes.com/recipe/3513/salsa-deviled-eggs (may not work)