Southwestern Deviled Eggs

Anyone who knows me well, knows I don't eat eggs. It's not a moral objection, I never acquired a taste for them. Snails, yes. Eggs, NO! However, I realize not everyone shares my idiosyncratic aversion to chicken embryos, so here is an easy Southwestern Deviled egg recipe. Bon Appetit!

Ingredients:

Six large eggs, hard boiled and peeled
1/3 cup mayonnaise
3 tablespoons cheddar cheese
2 tablespoons salsa (I like Jardin's)
1 1/2 tablespoon sour cream
1 tablespoon chopped green onion
1 tablespoon cilantro for garnish (optional, you can use some of the chopped green onion as garnish instead)
1 teaspoon cumin
Salt and pepper to taste

Preparation:

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 cilantro or green onions, if desired. Refrigerate until ready to serve.

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