3 Ways to Make Smoked Armadillo Eggs

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One of my all-time favorite appetizers is the smoked armadillo eggs and I am going to show you how to do them three different ways.

Perfect for serving while you're waiting on the ribs, brisket, or pork shoulder to get done and folks will go nuts when they bite into it and realize the inside is hot and creamy and oozes out with every bite.

These are usually served as appetizers but are robust enough to also serve as a main course with a couple of sides if you'd like to. Goes great with eggs and toast for a breakfast your guests will be talking about for years to come!

• Prep Time: 30 minutes
• Cook Time: 1.5 hours
• Smoker Temp: 225°F
• Meat Finish Temp: 165°F
• Recommended Wood: Hickory

• Cream cheese
• Jalapenos
• Cheddar cheese, shredded
• Sausage, breakfast
• Jeff's original rub 

• 8 oz cream cheese
• 3/4 cup cheddar cheese, shredded
• Jeff's original rub

Start out by making the mixture for the stuffing.

Combine 8 ounces of cream cheese with about 3/4 cup of shredded cheddar cheese. You can use more cheddar if you want it to be more cheesy.

Stir in about a tablespoon of my original rub* to give it that kick that you expect and just the right amount of seasoning.

*Purchase formula here | Purchase bottled rub

• 8-10 jalapenos

Cut the stem off of the jalapenos, slice them in half lengthwise then remove the seeds and ribs.

• Cream cheese mixture
• Cleaned and seeded jalapenos
• 1 lb of ground breakfast sausage, spicy
• Jeff's original rub

Stuff about a teaspoon or so of the cream cheese mixture into the hollow of each pepper

Press 1 pound of the sausage out onto a non-stick surface

Lay one of the stuffed jalapenos onto the sausage and cut a piece of the sausage big enough to wrap around the jalapeno.

Wrap the sausage around the jalapeno forming it into an egg shape as you go.

Roll the eggs in a plate of my original rub* making sure they are well coated on the outside.

*Purchase formula here | Purchase bottled rub

•  Jalapeños, cleaned and seeded
• Cream cheese mixture
• 1 lb of sausage
• Jeff's original rub

Dice enough jalapeños to make about 1 cup.

Mix the diced jalapeño in with the cream cheese mixture. Feel free to adjust the amount of jalapeno according to your preference.

Form a bit of the mixture into something sort of golf ball sized. Place the ball on one edge of the pressed out sausage. Cut enough sausage to wrap around the ball.

Wrap the sausage around the ball of mixture and form it into an egg shape.

Roll the armadillo eggs in a plate of my original rub* making sure they are well coated on the outside.

*Purchase formula here | Purchase bottled rub

• 6-8 hard boiled eggs (I recommend undercooking them since they will get cooked twice)
• 1 lb of sausage
• Jeff's original rub

This version does not use the cream cheese but rather a hard boiled egg wrapped in sausage.

Flatten out the sausage onto a non-stick surface until it is 1/8 to 3/16 of an inch thick and lay the egg on the sausage. Cut enough sausage to wrap around the egg.

Wrap the sausage around the egg.

Roll the scotch armadillo eggs in a plate of my original rub* making sure they are well coated on the outside.

*Purchase formula here | Purchase bottled rub

These do best at about 225°F with plenty of smoke the entire time you are cooking. Set up your smoker and get it preheated so that it is maintaining the optimum temperature.

Once your smoker is purring along at 225°F, place the armadillo eggs directly on the grate or use a Bradley rack, Weber grill pan or a cooling rack directly on the grate.

Make sure the smoker maintains this temperature for about 1 to 1.5 hours depending on the thickness of your sausage and keep the smoke going for the entire time for best flavor.

I used hickory but there are a great many types of wood that go well with these including but not limited to mesquite, pecan, cherry, apple and almost any fruit wood.

You are looking for the sausage to reach 165°F.

Stuffed jalapeno version finished.

Diced jalapeno version finished.

Scotch egg version finished.

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