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Jalapeño Popper Smoked Deviled Eggs

Smoked eggs filled with a rich cream cheese, bacon, and roasted jalapeño mixture.
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Ingredients
  

  • 8 Large eggs older eggs peel better
  • 4 oz Cream cheese softened to room temp
  • 1/2 cup Mayonnaise Duke's or Hellmann's
  • 5 slices Thick-cut bacon cooked crispy, finely chopped
  • 1 Large jalapeño roasted, peeled, and diced
  • 1.5 tsp Yellow mustard or Dijon for more bite
  • 1/2 tsp Garlic powder
  • 1/4 tsp Onion powder
  • 1/4 tsp Smoked paprika
  • Salt and black pepper to taste
  • Garnish: Extra smoked paprika chives, sliced jalapeños

Instructions
 

  • 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 15 minutes.
  • Peel the cooled eggs and slice them in half lengthwise. Remove the yolks and place them in a mixing bowl. Set whites aside.
  • Mash yolks thoroughly. Add cream cheese, mayonnaise, mustard, and spices. Mix until smooth and fluffy.
  • Fold in the diced roasted jalapeño and chopped bacon (reserve some bacon for topping).
  • Transfer mixture to a piping bag and fill the egg whites. Top with reserved bacon, a slice of jalapeño, and a dusting of paprika.

Notes

For the best peeling results, use eggs that are 7-10 days old rather than farm-fresh. If you are serving a crowd, this recipe doubles easily, but ensure you have enough grill space to keep airflow around the eggs.