South of the Border Deviled Eggs

6 hard cooked eggs
1/2 cup chunky mild salsa
1/3 cup shredded sharp Cheddar cheese
1 tablespoon sour cream
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
Additional chili powder, optional
Fresh cilantro leaves, optional

1. SLICE eggs lengthwise in half. REMOVE yolks; place in a small mixing bowl.
2. MASH yolks with a fork. STIR in salsa, cheese, sour cream, cumin and chili powder until well blended.
3. SPOON filling into egg whites. SPRINKLE each lightly with additional chili powder and garnish with cilantro, if desired.

For spicier flavored eggs, increase the amount of chili powder and use hot or medium salsa.
Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This brief “breather” allows the eggs time to take in air, which helps separate the membranes from the shell.
To hard-cook eggs: Place eggs in saucepan large enough to hold them in single layer. Add cold water to cover eggs by 1 inch. Heat over high heat just to boiling. Remove from burner. Cover LET EGGS STAND in hot water about 15 minutes for large eggs (12 minutes for medium eggs; 18 minutes for extra-large). Cool completely under cold running water and peel.
Hard-cooked eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.
To peel a hard-cooked egg: Gently tap egg on countertop until shell is finely crackled all over. Roll egg between hands to loosen shell. Start peeling at large end, holding egg under cold running water to help ease the shell off.
Hard-cooked egg storage time: In the shell, hard-cooked eggs can be refrigerated safely up to one week. Refrigerate in their original carton to prevent odor absorption. Once peeled, eggs should be eaten that day.

Nutrition information per serving (2 filled egg whites): 120 calories;
8g total fat;195mg cholesterol; 266mg sodium; 2g carbohydrate; <1g dietary fiber; 8g protein