Armadillo Eggs are a classic appetizer in the BBQ world, and with good reason. These delicious bite-sized snacks are the perfect combination of savory and spicy, making them a crowd-pleaser at any event. And the best part? They're incredibly easy to make! With this recipe, you can learn how to make Armadillo Eggs three ways: on the grill, in the smoker, or in the oven.
No matter which method you choose, you'll be treated to a delicious blend of jalapeño, cream cheese, cheddar cheese, sausage, and bacon. These ingredients come together to create a football-shaped morsel that packs a flavorful punch. And the best part? You can customize the recipe to your liking! Add more or less spice depending on your preferences, or experiment with different types of cheese to find your perfect combination.
So whether you're a seasoned pitmaster or a beginner BBQ enthusiast, this recipe is perfect for you. Impress your guests with this easy-to-follow recipe and take your BBQ game to the next level. So what are you waiting for? Grab your grill, smoker, or oven and let's make some Armadillo Eggs!
What are Armadillo Eggs?
Armadillo eggs are a beloved BBQ appetizer that packs a flavorful punch. Cream cheese and sharp cheddar are blended together and stuffed into jalapeños, which are then wrapped in pork sausage and bacon for a savory twist. This delicious combination of ingredients is shaped to resemble eggs and smoked to perfection over oak wood. While the basic recipe is simple, pitmasters love to add their own secret touches, such as a unique blend of cheeses or special spice blends, to make their armadillo eggs stand out. Get ready to spice up your next BBQ with these tasty and unique appetizers!
What is the History Behind Armadillo Eggs?
While the history of Armadillo eggs is not well-documented, they are believed to have originated in Texas in the 1970s or 1980s. It is said that they were first made by a group of cowboys who were looking for a hearty and flavorful snack to enjoy while on the trail. Over time, the recipe evolved and became a popular appetizer at BBQ joints and tailgating parties. Today, Armadillo eggs remain a beloved staple of the Texas BBQ scene and are enjoyed by foodies and BBQ enthusiasts all over the world.
Here are some fun facts about armadillo eggs:
Despite the name, armadillo eggs do not actually contain any eggs.
Armadillo eggs originated in Texas and are a popular appetizer in the state.
The name "armadillo eggs" comes from the football-like appearance of the dish.
The dish is known by different names in different parts of the country, such as "Atomic Buffalo Turds" and "Chile Bombs."
Armadillo eggs are typically smoked or grilled, which gives them a smoky flavor that pairs well with the spicy jalapeños and savory bacon.
While the traditional recipe calls for cream cheese and cheddar cheese, there are many variations that use different types of cheese or add other ingredients such as onions, garlic, or even pineapple.
Armadillo eggs are often served as a party appetizer or as a side dish at BBQs and other outdoor gatherings.
The dish has gained a cult following among BBQ enthusiasts and has even been featured on cooking shows and in food magazines.
How to Make Armadillo Eggs?
Ingredients:
8 jalapeño peppers, halved and seeded
8 oz cream cheese, softened
1 cup shredded cheddar cheese
2 Tbsp. Smoked Bros Honey Badger Rub, or Pecan Recon Rub,
1 lb ground sausage
8 slices of bacon
How To Grill Armadillo Eggs Instructions:
STEP # | GRILLING INSTRUCTIONS |
|---|---|
1 | Preheat your grill to 350°F (175°C). |
2 | In a mixing bowl, combine the cream cheese, shredded cheddar cheese, and 2 Tbsp. Honey Badger or Pecan Recon. |
3 | Fill each jalapeño half with the cheese mixture. |
4 | Form a ball of sausage meat (approximately 2 ounces) and flatten it into a patty. Place the stuffed jalapeño half in the center of the patty. |
5 | Mold the sausage around the jalapeño to form an egg shape. |
6 | Wrap a slice of bacon around the sausage egg and secure with toothpicks. |
7 | Repeat until all the jalapeño halves are stuffed and wrapped. |
8 | Place the Armadillo eggs on the grill and cook for 20-25 minutes, until the sausage is fully cooked and the bacon is crispy. |
9 | Remove the Armadillo eggs from the grill and let them cool for a few minutes before serving. |
10 | Enjoy your delicious Armadillo eggs! |
How To Smoke Armadillo Eggs Instructions:
STEP # | SMOKING INSTRUCTIONS |
1 | Preheat your smoker to 250°F (121°C). |
2 | In a mixing bowl, combine the cream cheese, shredded cheddar cheese, and 2 Tbsp. Honey Badger or Pecan Recon. |
3 | Fill each jalapeño half with the cheese mixture. |
4 | Form a ball of sausage meat (approximately 2 ounces) and flatten it into a patty. Place the stuffed jalapeño half in the center of the patty. |
5 | Mold the sausage around the jalapeño to form an egg shape. |
6 | Wrap a slice of bacon around the sausage egg and secure with toothpicks. |
7 | Place the Armadillo eggs on the smoker and smoke for 1.5-2 hours, until the sausage is fully cooked and the bacon is crispy. |
8 | Remove the Armadillo eggs from the smoker and let them cool for a few minutes before serving. |
9 | Enjoy your delicious Armadillo eggs! |
How To Bake Armadillo Eggs Instructions:
Step # | BAKING INSTRUCTIONS |
1 | Preheat your oven to 375°F (190°C). |
2 | In a mixing bowl, combine the cream cheese, shredded cheddar cheese, and 2 Tbsp. Honey Badger or Pecan Recon. |
3 | Fill each jalapeño half with the cheese mixture. |
4 | Form a ball of sausage meat (approximately 2 ounces) and flatten it into a patty. Place the stuffed jalapeño half in the center of the patty. |
5 | Mold the sausage around the jalapeño to form an egg shape. |
6 | Wrap a slice of bacon around the sausage egg and secure with toothpicks. |
7 | Repeat until all the jalapeño halves are stuffed and wrapped. |
8 | Place the armadillo eggs on a baking sheet lined with parchment paper and bake for 25-30 minutes, until the sausage is fully cooked and the bacon is crispy. |
9 | Remove the armadillo eggs from the oven and let them cool for a few minutes before serving. |
10 | Enjoy your delicious armadillo eggs! |
Armadillo Eggs Pro-Tips:
When making Armadillo Eggs, keep in mind that the jalapeño will have a bit of a crunch, much like an al dente noodle. To achieve softer jalapeños, try roasting them for 4-5 minutes at 450 degrees F before seeding, stuffing, and using in this recipe. As for the bacon, it will be soft-cooked, not soggy, but not crispy either. The fat will be almost completely rendered because of the long cook time, allowing you to bite right through it. If you prefer crispy bacon, increase the heat in your smoker to 400 degrees F for the last few minutes of cooking, or place them under the broiler in your oven for 2-3 minutes. Don't have a smoker? No problem. You can bake these in the oven by placing them on an elevated rack above a baking sheet and following the same time and temperature guidelines provided in the recipe.
About The Author
Offering Veteran Spices and BBQ Rubs, Smoked Bros is a SOF veteran-owned spices & seasoning company serving craft flavors to people who love the All-America pastime of BBQ. We develop our kinetic flavor profiles with the same surgical precision as our military missions, defending the greatest country on the planet.
At Smoked Bros, we use the highest quality ingredients ethically sourced from around the globe and deliver them to your front door. The quality of our craft seasonings at our price point is unmatched.
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