16 ounces canned jalapeno peppers, rinsed and drained
8 ounces cream cheese, softened
2 eggs, hard-boiled, peeled and chopped
12 teaspoon garlic salt
1 teaspoon salad dressing mix
Cut off stems of jalapenos. Cut down center lengthwise and remove seeds and membranes. Combine remaining ingredients. Pipe cream cheese mixture into jalapenos.