Smoked Jalapeno Popper Deviled Eggs

• servings: 24 servings
• active time: 15 minutes
• total time: 1 hour 15 minutes

Ingredients

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

Directions

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.