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.