Armadillo Eggs Recipe is delicious and full of flavor. Spicy egg shape appetizer that requires simple ingredients.

Armadillo Eggs on a a platter
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If you love jalapeno poppers and Smoked Shotgun Shells then you are going to love this Armadillo Egg Recipe. There are no eggs needed to make this recipe. Just ground sausage, jalapeno stuffed with a cheese mixture and wrapped in bacon.

Armadillo Eggs are loaded with flavor with its rich and hearty combination. If you love using your smoker as much as my family, these bacon wrapped armadillo eggs are a simple smoker recipe to make.

What are Armadillo Eggs?

Armadillo Eggs is a classic Texas BBQ staple. It is the ultimate jalapeno popper wrapped with meat. Stuffed Jalapeño is wrapped around ground pork sausage then slices of bacon is then added for flavor.

This recipe gets its name because it is shaped like a armadillo exterior shell and an egg.

Ingredients 

Jalapenos, cream cheese, garlic powder, paprika, cheese, sausage, bacon, bbq sauce

Scroll to the bottom for the full recipe and ingredients in the recipe card.

Variations Ideas

  • Seasoning – Feel free to change the seasoning to what you prefer.
  • Cheese – We love the taste of the cheddar cheese, but you can use other flavors. Try it with mozzarella cheese or pepper jack cheese for a delicious variation.

How to Make Armadillo Eggs in the Smoker

  • Step 1 – Heat Smoker – Preheat your smoker to 250 degrees Fahrenheit.  Cherry, maple or chicken wood all work great for this recipe. 
Slice Jalapenos on a cutting board with knife

Step 2 – Prepare Jalapenos – Slice the top off the jalapeños. Then remove the seeds and membrane from the inside of the jalapeños making sure to leave them whole. 

Shredded cheese in a bowl with cream cheese and small bowls of seasoning

Step 3 – Combine Cream Cheese Mixture – In a small bowl mix together the cream cheese and garlic powder. Add in smoked paprika and cheddar cheese together. 

Stuffing cheese mixture in the jalapeno on a cutting board with a spoon

Step 4 – Fill Jalapeno – Use a small spoon to fill each of the jalapeños with the cheese mixture.  Use the back of the spoon to press the mixture into the core of the jalapeños. 

Ground uncooked sausage covered the stuffed jalapeno

Step 5 – Wrap with Sausage Meat – Divide the sausage evenly into 6 servings.  Use your hands to wrap the sausage around the outside of the cheese stuffed jalapeño. Making sure that none of the pepper is visible. Then wrap 2 pieces of bacon around the sausage wrapped jalapeños. 

  • Step 6 – Place in Smoker – Then place them in the rack in the smoker.  Smoke them for approximately 2 hours until the internal temperature reads 165 degrees. 
  • Step 7 – Increase Temperature – Increase the smoker temperature to 400 degrees Fahrenheit.  
  • Step 8 – Top with BBQ Sauce – Baste the armadillo eggs with the barbecue sauce.  Cook for 2-3 minutes until the bacon is crispy. 
  • Step 9 – Serve and Enjoy – Remove the armadillo eggs from the smoker.  Let them rest for 5 minutes.  Then they are ready to serve and enjoy!  

Recipe Tips

  • Prepare Jalapenos – Prepare the jalapenos by cutting the top and removing the seeds. I recommend getting about the same size of jalapenos so they can cook evenly.
  • Adding Cream Cheese Filling – We recommend using a spoon to fill the jalapenos with the mixture.
  • Change the Meat – We used ground sausage in this recipe, but you can easily use breakfast sausage or ground beef.
  • Crispy Texture – We love the flavor that the BBQ sauce gives the armadillo eggs. Close to the end of cooking time, brush with BBQ sauce and cook for additional 3 minutes. Increase the heat to 400 degrees.
Armadillo Eggs cut

What Flavor Wood Pellets to use?

You can use different types of wood pellets to make these armadillo eggs. Feel free to use a combination of the following wood pellets.

  • Hickory
  • Oak
  • Cherry
  • Maple
  • Chicken wood

Frequently Asked Questions

How Long to Smoked Armadillo Eggs

Smoked Armadillo Eggs take about 2 hours to make this recipe. Make sure to set your smoker at 250 degrees. After these 2 hours, you will increase the temperature 400 degrees. The armadillo eggs are basted with BBQ sauce and then heated for about 3 minutes. Cooking time will vary based on the thickness of thee sauce.
We recommend using a meat thermometer to check internal temperature. The internal temp should reach 165 degrees when they are finished cooking.

Can I Make Armadillo Eggs in the Oven?

es, if you prefer you can make this recipe in the oven. Place the prepared armadillo eggs on a baking sheet lined with aluminum foil. Bake in a preheated oven at 400 degrees for about 25 minutes. Cooking time will vary based on the size of your armadillo eggs.

How to Make in Advance

These armadillo eggs can be made in advance up to 24 hours before placing in the smoker. After preparing the armadillo eggs, place in the fridge until ready to smoke.

Armadillo Eggs

How to Store Leftovers

Refrigerate the leftovers in an airtight container for up to 5 days.  

How to Reheat Leftovers

To reheat the leftovers we recommend placing in the oven or reheating in the air fryer.

  • Oven – Place the leftovers on a baking sheet and reheat for about 10 minutes. Reheat in a preheated oven at 350 degrees.
  • Air Fryer – Place the leftovers in the air fryer basket and reheat for about 5 minutes.

Either of these options will help to keep the texture to be crispy and flavorful.

More Easy Smoker Recipes

We love to hear from you. If you make these Smoked Armadillo Eggs Recipe, please leave us a comment or a star review.

Armadillo Eggs Recipe

5 from 3 votes
Smoked Armadillo Eggs Recipe is delicious and full of flavor. Spicy egg shape appetizer that requires simple ingredients.
Prep Time 20 minutes
Cook Time 2 hours
Let Sit 5 minutes
Total Time 2 hours 25 minutes
Servings 6
Cuisine American
Course Appetizer
Calories 602

Ingredients

  • 6 large Jalapeños
  • 4 ounces Cream Cheese softened
  • 1/2 teaspoon Garlic Powder
  • 1 Tablespoon Smoked Paprika
  • 1 cup Shredded Cheddar Cheese
  • 1 Pound Ground Pork Sausage
  • 12 Slices Bacon
  • 1 Cup Barbecue Sauce
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Instructions

  • Preheat your smoker to 250 degrees Fahrenheit.  Cherry, maple or chicken wood all work great for this recipe.
  • Slice the top off the jalapeños and remove the seeds and membrane from the inside of the jalapeños making sure to leave them whole.
  • In a small bowl, stir together the cream cheese, garlic powder, smoked paprika and cheddar cheese together.
  • Use a small spoon to fill each of the jalapeños with the cheese mixture.  Use the back of the spoon to press the mixture into the core of the jalapeños.
  • Divide the sausage evenly into 6 servings.  Use your hands to wrap the sausage around the outside of the jalapeño making sure that none of the pepper is visible.
  • Then wrap 2 pieces of bacon around the sausage wrapped jalapeños.
  • Then place them in the rack in the smoker.  Smoke them for approximately 2 hours until the internal temperature reads 165 degrees Fahrenheit.
  • Increase the smoker temperature to 400 degrees Fahrenheit.
  • Baste the armadillo eggs with the barbecue sauce.  Cook for 2-3 minutes until the bacon is crispy.
  • Remove the armadillo eggs from the smoker.  Let them rest for 5 minutes.  Then they are ready to serve and enjoy!

Nutrition Facts

Calories 602kcal, Carbohydrates 23g, Protein 23g, Fat 46g, Saturated Fat 17g, Polyunsaturated Fat 6g, Monounsaturated Fat 19g, Trans Fat 0.2g, Cholesterol 107mg, Sodium 1689mg, Potassium 481mg, Fiber 1g, Sugar 17g, Vitamin A 1302IU, Vitamin C 2mg, Calcium 128mg, Iron 2mg

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About the Author

Hi, I’m Carrie. Welcome to Grill on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. From the Best Blackstone recipes, to grilling, and easy smoker recipes, together we are going to cook real food, with easy ingredients… for real families!

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Comments

  1. Julie Hartman ⭐️⭐️⭐️⭐️⭐️ says:

    Could you cook these in the oven?

  2. Carrie Barnard says:

    Yes you can. They will have a different flavor because of not smoking them but yes It should work in the oven.