Recipe - Stuffed Jalapeno Peppers

11 To 14 ounce can pickled
jalapeno peppers, whole and
Drained
1 8 ounce pkg cream cheese,
softened
2 Eggs, boiled
One fourth 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini