Ingredients
Scale
- 12 eggs
- 4 strips thick-cut bacon
- 3 tablespoons pickled jalapeños, sliced
- 3 tablespoons softened cream cheese
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- Chives, for garnish
- 2 tablespoons BBQ rub
- 3 tablespoons BBQ sauce
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
Instructions
- Place eggs in a large pot, cover with water, and bring to a boil. Turn off the heat, cover, and cook for 12 minutes.
- Transfer eggs to ice water for 5–10 minutes, then peel and cut in half lengthwise.
- Separate the egg yolks from the whites and place the whites on an oiled wire rack.
- Smoke the egg whites at 180°F for 20–30 minutes.
- Mix egg yolks, cream cheese, pickled jalapeños, mayonnaise, Dijon mustard, smoked paprika, garlic powder, and black pepper until smooth.
- Transfer the filling to a piping bag and refrigerate until ready to use.
- Place BBQ rub on a plate and dip the smoked egg whites face down to season the rims.
- Pipe the filling into each egg white, then top with bacon and chives and drizzle with BBQ sauce.
- Serve and Enjoy!
- Prep Time: 15 Minutes
- Cook Time: 40 MInutes
- Category: Appetizer
- Method: Smoking
- Cuisine: American
