Mexican Deviled Eggs

8 hard boiled eggs
2 tablespoons sour cream
1 teaspoon mustard
1/2 cup salsa, hot, medium, or mild
4 slices veggie bacon, cooked crisp and drained
Chili powder or paprika for garnish

Peel eggs, cut in half, and place yolks in a mixing bowl.
Mash the yolks and add the sour cream, mustard, and salsa.
Blend well.
Finely crumble 2 slices of the bacon and stir in.
Fill the whites.
Sprinkle lightly with chili powder or paprika.
Break the other slices of veggie bacon into 8 equal pieces each.
Place a piece on top of each egg.