Go Back
+ servings
Sliced bacon wrapped armadillo egg on a serving platter.
Print Recipe
4.97 from 31 votes

Bacon Wrapped Armadillo Eggs

These bacon wrapped armadillo eggs are a happy little jalapeno popper meatball mashup. They're filling enough to be a main dish, but also portable enough to make these as appetizers, snacks, or tailgating munchies. If you have a BBQ need, these armadillo eggs are here to please!
Prep Time20 minutes
Cook Time2 hours
Total Time2 hours 20 minutes
Course: Appetizers
Cuisine: American
Keyword: Armadillo Eggs
Servings: 6 people
Author: Susie Bulloch (heygrillhey.com)


  • 1 pound pork sausage
  • 12 slices bacon
  • 6 jalapenos stems, core, and seeds removed
  • 1 cup Everything BBQ Sauce recipe link in notes

Armadillo Egg Filling

  • 4 ounces cream cheese softened
  • 4 ounces cheddar cheese shredded
  • 1 Tablespoon Hey Grill Hey Sweet Rub recipe link in notes


  • Preheat. Fire up the smoker and preheat to 250 degrees F. I used cherry wood for this recipe, but any other smoking hardwood would work (hickory, oak, maple, etc.)
  • Make the filling. In a medium bowl, combine the cream cheese, cheddar cheese, and 1 Tablespoon of Sweet Rub.
  • Fill the jalapenos. Spoon some of the cream cheese filling into each of the cored and seeded jalapenos. Use the back of the spoon to press the filling all of the way into the jalapeno.
  • Wrap in sausage. Wrap each jalapeno with 1/6 of the pork sausage. Use your hands to ensure the sausage is covering the entire jalapeno and roll back and forth into an egg shape.
  • Wrap in bacon. Wrap each sausage covered jalapeno with bacon. It will likely take two pieces per armadillo egg. Secure with toothpicks, if needed.
  • Smoke. Place the bacon wrapped armadillo eggs on the smoker over indirect heat and close the lid. Smoke until the internal temperature reads 165 degrees F. This usually takes around 2 hours, depending on the size of your armadillo eggs.
  • Baste with BBQ sauce. If you want soft, bite through bacon, brush the armadillo eggs with Everything BBQ Sauce and serve immediately. If you want crispy bacon, brush the eggs with sauce and then increase the heat to 400 degrees F and cook for a few minutes. You can also transfer the eggs to a baking sheet and place them under your oven broiler for 1-2 minutes. 
  • Enjoy. Remove the armadillo eggs from the smoker a rest for 5 minutes before serving warm.



Sweet Rub
Everything BBQ Sauce


Calories: 658kcal | Carbohydrates: 26g | Protein: 24g | Fat: 51g | Saturated Fat: 20g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Trans Fat: 0.2g | Cholesterol: 121mg | Sodium: 1448mg | Potassium: 493mg | Fiber: 1g | Sugar: 17g | Vitamin A: 904IU | Vitamin C: 18mg | Calcium: 227mg | Iron: 3mg