EXPLOSIVE DEVILED EGGS

6 HARD COOKED EGGS
1/3 CUP MEDIUM SALSA
3 TABLESPOONS SOUR CREAM
3 TABLESPOONS GREEN ONIONS, MINCED
1 TABLESPOON BLACK OLIVES, DRIED & CHOPPED
1 TEASPOON LEMON JUICE
1 RED MINI BELL PEPPER, RINGS FOR GARNISH


REMOVE SHELL AND CUT IN HALF LENGTHWISE.


REMOVE YOLKS AND SET WHITES ASIDE.


IN A BOWL, MASH YOLKS WITH A FORK.


STIR IN REMAINING INGREDIENTS UNTIL BLENDED WELL.


REFILL WHITES, USING ONE HEAPING TABLESPOON OF YOLK MIXTURE FOR EACH HALF.


WRAP AND REFRIGERATE.


GARNISH AND SERVE.


MAKES 12 EXPLOSIVE DEVILED EGGS.