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.