Smoked Armadillo Eggs

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These Smoked Armadillo Eggs are jalapeños stuffed with cheese, wrapped in sausage and bacon, then smoked to mouthwatering perfection. They’re a cheesy, spicy, savory BBQ appetizer that will leave everyone wanting more.

A Smoked Armadillo Egg cut in half and then a hand dipping it into BBQ sauce.

Table of Contents

Bacon-Wrapped Jalapeño Armadillo Eggs

Armadillos don’t lay eggs, but even if they did, they probably wouldn’t be half as tasty as this recipe for smoked armadillo eggs. These sausage-wrapped peppers stuffed with cream cheese and cheddar cheese will keep the entire family satisfied!

There are no eggs involved in smoked armadillo eggs! Actually, this recipe is a variation on the Scotch egg, which is a hard-boiled egg wrapped in bacon and/or sausage. Here, we’ve got peppers and cream cheese to wrap!

Making smoked armadillo eggs is a cinch. Essentially, you’re stuffing a cream cheese mixture into a jalapeno pepper, then wrapping that pepper with pork sausage and bacon. It’s delicious and savory, and if you’ve never had them before, I guarantee you’ll never taste anything else like it. (Especially with that wonderful smooth, smoky flavor!)

Armadillo eggs make a great appetizer or finger food for game day, family gatherings, and other special occasions. You can also serve them as a main dish with other southwestern, Tex-Mex, or Mexican-style sides, like Mexican rice.

A Smoked Armadillo Egg cut in half so you can see the cheese filling.

Ingredients and Estimated Cost

Per Serving Cost: $1.90

Recipe Cost: $11.42

Below is everything you need to make this appetizer, along with a few simple substitution recommendations.

6 jalapeno peppers – Adds the spice to the dish. You can use sweet peppers as a delicious substitute without the added heat.
4 ounces cream cheese – This creates the creamy filling that balances the heat of the peppers. Try using goat cheese if you do not have cream cheese.
4 ounces cheddar cheese – Most cheese variations will work for this recipe, such as Pepperjack, sharp, or Monterey Jack.
2 Tablespoons BBQ Rub Seasoning – Gives a savory taste to the dish. Use Taco seasoning as a substitute.
1 pound spicy pork sausage – Adds a juicy spicy flavor. You can use mild sausage or turkey sausage for a lighter option.
1 pound of bacon – Everything is better with bacon!

NOTE: The recipe prices are calculated by using grocery store websites. The recipe cost is calculated by the amounts needed for the recipe. The actual cost of the recipe will vary depending on what ingredients you already have.

How To Smoke Armadillo Eggs

The prep for smoked armadillo eggs is slightly more involved than many smoker recipes, I won’t lie, but it’s still very easy. You probably won’t be thinking about it at all once you’re eating them later!

Cut the tops off the jalapenos and remove the core and seeds. (On the flip side, if you really want a spicy bite, you can leave some of the seeds in.)
Combine the cream cheese, shredded cheddar cheese, and 2 teaspoons of BBQ rub seasoning in a bowl.
Spoon equal amounts of the cheese mixture into the jalapenos. Press the mixture into the cored jalapenos with the back of the spoon or your thumb.
Divide the pork sausage into equal portions and, using your hands, wrap each piece around a jalapeno. Make sure you cover the entire pepper and roll it into an egg shape!
Sprinkle the remaining BBQ rub seasoning onto the pork sausage. Wrap each egg shape with 2-3 slices of bacon, and secure the ends with toothpicks if necessary.
Transfer the armadillo eggs onto your smoker that’s preheated to 250°F.
Smoke them until the internal temperature comes to 165°F. (This takes about 2 hours, depending on the size of your eggs.)
Serve them fresh off the smoker with BBQ sauce for dipping (optional).

Recipe Tip

Note that I use a wood pellet grill for most of this process. More specifically, this recipe assumes you have a Traeger smoker/grill. I highly recommend mesquite or signature blend wood pellets for smoked armadillo eggs. Any hardwood will pair well with this recipe, though!

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Author Jillian Wade

Recipe Cost $ $11.42

Serving Cost $ $1.90

Prep Time 20

Cook Time 2

Total Time 2 20

6 people

Smoked Armadillo Eggs are spicy, cheesy, and wrapped in sausage and bacon. They're perfect for cookouts or game day!

Equipment

Smoker grill
knife
spoon
small bowl
toothpicks
tongs
Meat Thermometer

Ingredients

Instructions

Preheat your smoker:

Set your smoker to 250°F. A signature blend or mesquite wood pellet works great here, but any hardwood will do the trick.

Prep the peppers:

Slice the tops off the jalapeños and carefully remove the cores and seeds. You want them hollow but intact.

Mix the filling:

In a small bowl, stir together the cream cheese, shredded cheddar, and 2 teaspoons of the BBQ rub until smooth.

Stuff the jalapeños:

Fill each hollowed pepper with the cheese mixture. Press it in gently with a spoon or your thumb until the peppers are full.

Wrap with sausage:

Divide the pork sausage into six portions. Flatten each one and mold it around a stuffed jalapeño, completely encasing the pepper in sausage. Shape into an egg-like oval and sprinkle with the remaining BBQ rub.

Add the bacon wrap:

Wrap each sausage-covered pepper with 2 to 3 slices of bacon, overlapping slightly. Secure with toothpicks if needed to hold the bacon in place.

Smoke the eggs:

Place the armadillo eggs directly on the smoker grates. Smoke at 250°F for about 2 hours or until the internal temperature reaches 165°F.

Optional finishing touch:

Brush with BBQ sauce and smoke for an additional 15-20 minutes.

OR

Increase smoker temp to 425°F and return the eggs to the smoker until the bacon is crisped to your liking.

Serve hot:

Remove from the smoker and serve warm—right off the grates is best.

Notes

Wood Pellet Choices: Signature blend or Mesquite, any hardwood goes well with this recipe

Here are simple serving, storage, and reheating tips:

SERVE: You can eat your armadillo eggs as soon as they come off the smoker. Alternatively, you can brush them with BBQ sauce and return them to the grates for another 10-15 minutes, or place them back on the grates at 425°F until they’re crispy.
STORE: Use an airtight container to store any leftover or extra smoked armadillo eggs. They’ll stay fresh for about 3 days.
FREEZE: Both cooked and uncooked armadillo eggs can be frozen for up to a month if wrapped well in plastic wrap and foil.
REHEAT: Let your smoked armadillo eggs thaw in the fridge if they were frozen, then throw them in the oven for 15 minutes or so at 350°F.

Nutrition

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