- 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)
- 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.