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Deviled Jalapeno Peppers
12 oz. jar of pickled whole jalapeno peppers, drained
8 oz. of softened cream cheese
2 hard-boiled eggs, peeled & finely chopped
1/2 tsp of Pain is Good Batch #218 Louisiana Style Hot Sauce
1 tbsp of finely chopped red onion
4 tbsp of real mayonnaise
Wearing rubber gloves, cut the peppers in half lengthwise and remove the seeds and veins. In a medium bowl, mix the cream cheese, eggs, Pain is Good Batch #218 Louisiana Style Hot Sauce, onion, and mayonnaise until well combined. Stuff the mix into the jalapeno pepper halves and place in a 9 x 13 pan lined with paper towels. Refrigerate for at least 1 hour. Transfer the jalapenos onto a platter before serving.
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