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Thursday, May 6, 2010

Firecracker Deviled Eggs

6 Large Eggs, hard-boiled and cooled
1/3 cup Mild Salsa
3 TB Low - Fat Sour Cream
3 TB minced Green Onions
1 TB chopped Black Olives
1 tsp Lemon Juice
For Garnish - Minced Green Onions, Red Pepper Strips, or Parsley

Cut eggs in half lengthwise. Remove yolks and set whites aside. In small bowl, mash yolks with fork. Stir in remaining ingredients until well blended. Refill whites, using one heaping tablespoon yolk mixture for each egg half. Chill to blend flavors. Garnish with green onions, red pepper strips, or parsley, if desired.

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