Description
These Jalapeño Popper Smoked Eggs offer a unique twist on a classic appetizer, blending smoky flavors with a spicy kick.
Ingredients
Scale
- 8 large eggs
- 4 grams 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 smoker to 102°C using a fruit wood blend such as apple, cherry, or pecan. Clean grates thoroughly.
- Remove eggs from refrigeration and arrange them directly on the smoker grates, allowing space between each. Smoke for 65–70 minutes.
- During the final 15 minutes, place the whole jalapeño on the grate and roast until the skin is blistered.
- Prepare a large bowl filled with ice and cold water. Transfer smoked eggs immediately into the ice bath and cool for 15 minutes.
- Peel the cooled eggs and slice each in half lengthwise. Carefully remove the yolks and place them in a mixing bowl; set the whites aside.
- Thoroughly mash egg yolks. Add softened cream cheese, mayonnaise, mustard, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix until smooth and fluffy.
- Gently fold in most of the diced roasted jalapeño and chopped bacon, reserving a portion for garnish.
- Spoon or pipe the filling into the egg white halves.
- Top with reserved bacon, sliced jalapeño, a sprinkle of smoked paprika, and fresh chives before serving.
Notes
- Use fresh ingredients for the best flavor.
- Adjust the level of spiciness by using less jalapeño.
- These can be made ahead of time and stored in the refrigerator until serving.
Nutrition
- Serving Size: 2 egg halves
- Calories: 150
- Sugar: 1g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 200mg