Ingredients
Scale
- 2 tbsp Bachan’s Original
- 8 Large eggs
- ¼ lb thick cut bacon
- 4 fresh jalapeños, thinly sliced
- 3 tbsp pickles jalapeños, chopped
- 3 tbsp softened cream cheese
- 2 tbsp mayo
- 1 tbsp Dijon mustard
- 1 tbsp Chives for garnish
- 1 tsp BBQ rub
Instructions
- Place the eggs on the smoker at 325°F for 30 minutes directly on the grill grates.
- Place the eggs in a bowl full of ice water for 10-15 minutes. This will help stop the cooking process and cool the eggs down.
- Peel the eggs by gently removing the shell.
- Place the eggs back on the smoker at 165° F for 30 minutes
- Slice each egg in half then scoop out the yolks into a bowl.
- Add the Bachan’s, cream cheese, pickled jalapenos, mayo, 1 tsp bbq rub then mix thoroughly and place in a piping bag.
- Spread some BBQ rub on a plate, then each egg white on the BBQ rub to stick to the rim of the egg.
- Pipe each egg with the filling then top with crumbled bacon, a slice of fresh jalapeño, chives and a light dusting of bbq rub.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
