Smoked Jalapeno Popper Deviled Eggs

Instructions

Smoke the eggs (first smoke)

Preheat your smoker to 325°F. Place the eggs directly on the grill grates, spacing them slightly apart to allow even airflow. Smoke for 30 minutes. This step gently cooks the eggs while infusing them with light smoky flavor.

Ice bath and peel

Transfer the eggs immediately to a bowl filled with ice water and let them cool for 10–15 minutes. This stops the cooking process and makes peeling easier. Once cooled, gently peel the shells away, taking care not to tear the egg whites.

Second smoke for extra flavor

Reduce the smoker temperature to 165°F. Place the peeled eggs back onto the smoker grates and smoke for another 30 minutes. This low-and-slow smoke deepens the flavor without drying out the eggs.

Prepare the filling

Slice each egg in half lengthwise and carefully remove the yolks, placing them into a mixing bowl. Add the Bachan’s Original, softened cream cheese, chopped pickled jalapeños, mayonnaise, Dijon mustard, and BBQ rub. Mix thoroughly until smooth, creamy, and fully combined.

Spoon the filling into a piping bag or resealable bag with the corner snipped for easy filling.

Season the egg whites