These Jalapeño Popper Smoked Deviled Eggs combine the best of BBQ and appetizers. Eggs are smoked raw on the grates, then filled with a rich mixture of cream cheese, bacon, and roasted jalapeños.
Preheat your smoker to 215°F using a fruit wood blend (Apple, Cherry, or Pecan). Ensure the grates are clean.
Remove eggs from the refrigerator and place them directly on the smoker grates, spacing them out evenly. Smoke for 65-70 minutes.
During the last 15 minutes of the cook, place the whole jalapeño on the grate to roast until the skin blisters.
Prepare an ice bath with cold water and plenty of ice. Transfer the eggs immediately from the smoker to the ice bath. Let cool for at least 15 minutes to ensure easy peeling.
Peel the roasted jalapeño (remove seeds for mild heat) and dice finely. Peel the cooled eggs, slice in half lengthwise, and place yolks in a bowl.
Mash yolks thoroughly. Add cream cheese, mayonnaise, mustard, garlic powder, onion powder, and smoked paprika. Whip until smooth. Fold in the diced jalapeño and chopped bacon.
Transfer mixture to a piping bag and fill the egg whites. Garnish with a slice of fresh jalapeño and a dusting of smoked paprika.
Notes
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Do not freeze.