Smoked Jalapeno Popper Eggs (Print Version)
# Ingredients:
→ Eggs and fillings
01 -
8 large eggs
02 -
2 tablespoons Bachan’s Original sauce
03 -
3 tablespoons softened cream cheese
04 -
2 tablespoons mayonnaise
05 -
1 tablespoon Dijon mustard
06 -
3 tablespoons chopped pickled jalapeños
07 -
1 teaspoon BBQ rub
→ Toppings
08 -
¼ pound thick-cut bacon
09 -
4 fresh jalapeños, thinly sliced
10 -
1 tablespoon chopped fresh chives
# Instructions:
01 -
Place the eggs directly on the grill grates of a smoker preheated to 325°F (163°C) and smoke for 30 minutes.
02 -
Transfer the smoked eggs to a bowl of ice water and soak for 10 to 15 minutes to halt cooking and cool thoroughly.
03 -
Gently remove the shells from the cooled eggs to preserve smooth surfaces.
04 -
Return the peeled eggs to the smoker set to 165°F (74°C) and smoke for an additional 30 minutes.
05 -
Slice each egg in half and scoop out yolks into a bowl. Add Bachan’s Original sauce, cream cheese, pickled jalapeños, mayonnaise, and 1 teaspoon of BBQ rub. Mix until smooth and transfer mixture to a piping bag.
06 -
Spread BBQ rub on a plate. Press each egg white half onto the rub to coat the rims. Pipe the yolk filling into each egg white half.
07 -
Top each filled egg with crumbled crispy bacon, a slice of fresh jalapeño, a sprinkle of chopped chives, and a light dusting of BBQ rub.
# Notes:
01 -
Using an ice bath immediately after the first smoking stage cools the eggs rapidly and stops further cooking.