Salsa Deviled Eggs

Servings: 12-24

Best With: Mild Jalapeño

Freshen up your hors d’oeuvres with a festive addition to your line-up of crowd pleasers.

What you'll need:

• About 6 tbsp of Cocina Fresca Mild (Jalapeño) Refrigerated Salsa
• 2 tbsp sour cream
• 12 large eggs

How to make it:

1. Hard-boil the eggs, cool, then peel from shell.

2. Cut eggs in half lengthwise.

3. Remove egg yolks and place the yolks in a bowl.

4. Place egg whites aside.

5. Mash yolks with a fork before adding Cocina Fresca Mild (Jalapeño) Refrigerated Salsa and sour cream. Mix well.

6. Spoon about 1 tablespoon of egg yolk mixture into each egg white half.

7. Top each with about ½ teaspoon Cocina Fresca Refrigerated Salsa. Garnish with cilantro, if desired.

8. Cover and refrigerate up to 24 hours.

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