11 To 14 Ounce can pickled jalapeno peppers, whole and
1 8 Ounce pkg cream cheese, softened
2 Eggs, boiled
1/4 Teaspoon Garlic salt
1 Tablespoon Finely chopped onion
4 Tablespoon 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.
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