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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!

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

What You’ll Need

Making the Stuffing

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.

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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

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Preparing the Jalapenos
  • 8-10 jalapenos

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

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Version 1: Stuffed Jalapeno Wrapped in Sausage

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

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

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

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

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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

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Version 2: Diced Jalapeno Mixed with the Cream Cheese (my personal favorite)

Dice enough jalapeños to make about 1 cup.

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

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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.

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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

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Version 3: Scotch Eggs

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.

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Wrap the sausage around the egg.

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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

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Prepare the Smoker for Cooking

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.

Smoking the Armadillo Eggs

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.

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Stuffed jalapeno version finished.

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Diced jalapeno version finished.

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Scotch egg version finished.

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Order Jeff’s Rubs and Barbecue Sauce TODAY!

✅ My rubs and sauce will be the best thing you’ve ever tasted and it’s a great way to support what we do!

Note: You can also order the formulas for my rubs and sauce and make these yourself at home. Grab those HERE and download immediately.

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10 Comments

  1. Have you ever made Armadillo eggs with ground beef instead of sausage? We get a half cow butchered each year and always have a TON of ground beef. This would be a new way to use some of it.

  2. These look great. The Scotch Egg I really want is the one with the whole egg in the middle, but has the soft / runny yolk. Timing the cook on that egg and then the gentle wrapping would be the trick.

    As a suggestion for those with the Jalapeno in them (sliced or chopped) is to microwave them for a little bit of time so they start to cook. This will help with some of the raw jalapeno taste.

  3. Jeff, these are AMAZING!!! Thanks for sharing. I cheated though, I didn’t use your rub. Is it included in your book? I’m going to order it.

  4. I made variation #2 last night.  Simply fantastic.  I think if I tried #1, I'd need to buy at least 2 lbs of sausage, as the jalepenos in my garden are huge (usually 3" long and 1" in diameter).  I'm also looking forward to trying the Scotch eggs.  I've done them before in a fryer and found them to be more greasy than I like — I think smoking may be just the answer!

    Regardless, I see myself doing some form of smoked egg on a regular basis.

  5. I made these two weekends ago with some smoked wings for the start of preseason football.  Wow were they good!.  The 2nd variant was the best.

    One request.  An article on homemade smoked sausage.

    Love the site.  

  6. Jeff, I made you're Armadillo Eggs (version 2 – your favorite) this past weekend and I gotta tell you them bad boys were awesome! Best new thing I've tried in a while. My wife loved them as well. Big hit and I'll definitely be making them again soon! Thanks for the recipe. 

    PS – love your rub too! Keep up the great work!

     

  7. Made the country style ribs and armadillo eggs today and they were fabulous!  Your instructions are dead on and result is just as promised!  Thank you for a great site for smoking recipes!  

  8. Jeff,

    Thank you for removing that annoying subscription pop-up! Love your newsletter and your recipes!

    Steve