Salsa Deviled Eggs

Salsa Deviled Eggs 6 Eggs, hard-cooked, peeled, cooled 3 tablespoons fresh salsa or chunky salsa, drained, if necessary 1 tablespoon sour cream Topping 2 teaspoons Refrigerated fresh salsa Chopped fresh cilantro, if desired Cut eggs in half lengthwise. Remove egg yolks; place yolks into bowl. Place egg whites aside. 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; garnish with cilantro, if desired. Cover; refrigerate until serving time or up to 24 hours