Stuffed Jalapeno Peppers

Ready in 1 hour

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Ingredients

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1 11-oz can pickled; (up to 14 oz)
2 Eggs; boiled
1 8-oz pkg cream cheese
1/4 ts Garlic salt
Drained
1 tb Onion; finely chopped
4 tb Mayonnaise

Original recipe makes 6

Servings  

Preparation

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.

Calories Per Serving: 325 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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