Go Back

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.