Egg Salad Tacos

6 large hard-cooked eggs, chopped
1/3 cup shredded sharp cheddar cheese
2 Tbsp. chopped green onions
3 Tbsp. salsa
2 Tbsp. lite sour cream
salt & pepper to taste
lettuce leaves
additional cheese or chopped tomatoes for garnish if desired

Combine eggs, cheese and green onions and mix; set aside. In separate bowl combine mayonnaise, salsa, sour cream and salt & pepper. Fold into egg mixture. Line taco shells with lettuce. Spoon egg salad evenly into shells. Garnish, if desired, with cheese and tomatoes and serve with salsa.

Yield 6 servings