1 11-oz can whole pickled jalapenos (11 to 14 oz.) drained
8 ounces cream cheese, softened
2 hard-boiled eggs
1/4 teaspoon garlic salt
1 tablespoon finely chopped onion
4 tablespoons mayonnaise
Servings: 6
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.
Servings: 6
8 ounces cream cheese, softened
2 hard-boiled eggs
1/4 teaspoon garlic salt
1 tablespoon finely chopped onion
4 tablespoons mayonnaise
Servings: 6
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.
Servings: 6
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