Lunch: Southwestern Deviled Eggs

A classic appetizer with a Southwestern twist.

Ingredients

6 large eggs, hard-boiled and peeled
1/3 cup mayonnaise
3 tablespoons cheddar cheese, shredded
2 tablespoons salsa
1 1/2 tablespoons sour cream
1 tablespoon green onion, chopped, plus more for garnish (optional)
1 teaspoon ground cumin

Instructions

Halve eggs lengthwise. Remove yolks and add to a small bowl. Mash the yolks with a fork and stir in the mayonnaise, cheddar, salsa, sour cream, green onion and cumin. Add salt and pepper, to taste, and blend well.
Fill the egg whites evenly with yolk mixture and garnish with additional green onions, if desired. Arrange in a container and store, covered, in the refrigerator until ready to serve.

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