Stuffed Jalapeno Peppers
- 11 to 14 oz Can pickled jalapeno peppers, whole and Drained
- 1 8 oz Pkg cream cheese, softened 2 Eggs, boiled
- 1/4 ts Garlic salt
- 1 tb Finely chopped onion
- 4 tb Mayonnaise
- Cut each jalapeno pepper in half lengthwise and remove veins and seeds.
- In a small bowl blend the cream cheese, eggs, and mayonnaise.
- Stir in the onion and garlic salt to taste.
- Stuff pepper halves with cheese mixture. Chill before serving.