Stuffed Pickled Jalapeno Peppers

Ingredients:

1 lb (450 g) pickled whole jalapeno peppers

1 pkg. 8 oz. (240 g)  cream cheese, room temperature

3 eggs, hard boiled 

1 garlic clove, minced

1 tablespoon onion, finely chopped 

5 tablespoons mayonnaise

Salt to taste


Preparation:

• Remove veins and seeds from each jalapeno pepper. 
• In a small bowl blend the cream cheese, garlic, hard boiled eggs, and mayonnaise. 
• Stir in the onion and salt to taste. 
• Stuff each pepper with cheese mixture.
  
• Refrigerate for about 2 hours before serving.



Makes about 6 to 8 servings.