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

Smoked Armadillo Eggs are spicy, cheesy, and wrapped in sausage and bacon. They're perfect for cookouts or game day!
Course Appetizer
Cuisine American
Keyword jalapenos, smoker recipe
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 6 people
Calories 749kcal
Author Jillian Wade
Cost $11.42

Equipment

  • Smoker grill
  • knife
  • spoon
  • small bowl
  • toothpicks
  • tongs
  • Meat Thermometer

Ingredients

  • 6 jalapeno peppers
  • 4 ounces cream cheese
  • 4 ounces cheddar cheese shredded
  • 2 Tablespoons BBQ Rub Seasoning
  • 1 pound spicy pork sausage
  • 1 pound bacon thin sliced
  • ½ cup BBQ sauce optional
US Customary - Metric

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

Serving: 1Armadillo Egg | Calories: 749kcal | Carbohydrates: 16g | Protein: 27g | Fat: 64g | Saturated Fat: 24g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 25g | Trans Fat: 0.3g | Cholesterol: 142mg | Sodium: 1411mg | Potassium: 500mg | Fiber: 1g | Sugar: 9g | Vitamin A: 862IU | Vitamin C: 18mg | Calcium: 221mg | Iron: 3mg