Description
A delightful twist on traditional jalapeño poppers, these smoked eggs are filled with a creamy, spicy filling and wrapped in crispy bacon, perfect for gatherings.
Ingredients
Scale
- 8 large eggs
- 4 oz cream cheese, softened
- 120 ml mayonnaise (Duke’s or Hellmann’s)
- 5 slices thick-cut bacon, cooked until crispy and finely chopped
- 1 large jalapeño, roasted, peeled, and diced
- 1.5 teaspoons yellow mustard or Dijon mustard
- 0.5 teaspoon garlic powder
- 0.25 teaspoon onion powder
- 0.25 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- Additional smoked paprika (for garnish)
- Fresh chives, finely chopped (for garnish)
- Sliced jalapeño (for garnish)
Instructions
- Preheat the smoker to 102°C with a blend of fruit wood.
- Prepare the eggs by arranging them on the smoker grates.
- Smoke the eggs for 65–70 minutes.
- Add a whole jalapeño to the smoker for the last 15 minutes.
- Prepare an ice bath in a large bowl filled with ice and cold water.
- Transfer the smoked eggs into the ice bath for 15 minutes.
- Peel and halve the eggs, setting the whites aside.
- In a mixing bowl, mash the yolks, then mix in the cream cheese, mayonnaise, mustard, spices, and seasonings.
- Fold in the reserved bacon and jalapeño.
- Pipe the filling into the egg whites and garnish as desired.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Can be frozen, but keep egg whites separate until ready to serve.
Nutrition
- Serving Size: 2 halves
- Calories: 150
- Sugar: 0g
- Sodium: 400mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 186mg