Deviled Jalapenos
Moderately spicy jalapeno shells stuffed with eggs, cream cheese, and spices.

Recipe by Paul Mayville

Ingredients

• 1 (12 oz.) can whole pickled jalapenos, drained
• 1 (8 oz.) package cream cheese, softened
• 2 large eggs, boiled
• 1/4 teaspoon minced garlic
• 1 tablespoon onion, finely chopped
• 4 tablespoons mayonnaise
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon cayenne pepper, for sprinkling

Directions

Cut each jalapeno pepper in half lengthwise and remove veins and seeds. In a small bowl add the cream cheese, eggs, onion , garlic, and mayonnaise. Blend until cream cheese has a smooth consistency. Spoon mixture into pepper halves. Lightly dust the peppers with cayenne pepper to add color. Refrigerate for at least 1 hour.

Yields 2 dozen