Stuffed Jalapeno Peppers

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.

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