Salsa Deviled Eggs

Ingredients

• 6 Large FARMHOUSE EGGS®
• 3 tablespoons fresh salsa or chunky salsa, drained, if necessary
• 1 tablespoon sour cream
• 2 teaspoons Refrigerated fresh salsa
• Chopped fresh cilantro, if desired

Preparation

1. Place eggs in saucepan large enough to hold them in single layer.
2. Add cold water to cover eggs by 1 inch; heat on high just to boiling.
3. Remove from burner and cover pan. Let the eggs stand in the hot water for about 12 minutes.
4. To cool, place eggs in an ice bath until able to handle.
5. Gently tap egg on counter top to crack shell. Roll between your hands to loosen and start peeling.
6. Once peeled, cut eggs in half lengthwise and remove yolk to a bowl.
7. Mash yolks with fork and add 3 tablespoons of salsa and sour cream; mix well.
8. Spoon about 1 tablespoon egg yolk mixture into each egg white half.
9. Top each with about 1/2 teaspoon salsa and garnish with cilantro, if desired.
10. Cover and refrigerate until serving time or up to 24 hours.