Smoked Jalapeno Eggs are a delicious treat for anyone who loves a little heat and smoke. For years I’ve tucked hard‑boiled eggs into jars with jalapenos and let them sit; over time the eggs turn slightly green and absorb the pepper flavor. Inspired by Brian Crane, I decided to smoke the eggs first — and what a difference that made.
After a few dozen attempts I nailed the technique and the results were outstanding. I put about ten smoked eggs and a handful of smoked garlic cloves into a gallon jar of jalapenos and let them rest for a week. The eggs and garlic picked up the jalapeno flavor, and surprisingly the jalapenos absorbed a sweet, smoky note from the eggs. The combination was incredible.
My partner Patti and I reserve one night a week as date night. Often we fire up our Green Mountain wood pellet grill/smoker, though sometimes we cook inside. We eat on our patio with a rainforest theme—lights, candles, a wood pellet patio heater and music. We enjoy good food, drinks like wine or strawberry margaritas, and sometimes even a dance.
Smoked Jalapeno Eggs — A Wood Pellet Grill Recipe
Prep Time: 5 minutes
Cook Time: 2 hours @ 225°F (107°C)
Grill: Green Mountain Wood Pellet Grill/Smoker
Pellets: Texas Blend or your preferred blend
Ingredients
- 1 gallon jar of jalapenos, including liquid
- 10–12 eggs (jumbo recommended)
- A few handfuls of smoked garlic, to taste (optional)
Directions
Rather than boiling, smoke the eggs to add a rich, subtle flavor. Preheat your pellet grill to 225°F (107°C). Place cold, uncracked eggs directly on the grill grates and smoke for about 2 hours. The low temperature allows smoke to penetrate without overcooking.
When the eggs are done, remove them and rinse under cold water to stop cooking and make peeling easier. For a deeper smoky flavor, let the smoked eggs rest in the refrigerator for a day or two before peeling and using them. If you peel and eat an egg immediately, the smoke flavor will be present but more subtle.
Once the eggs are smoked and cooled, peel them when you’re ready and submerge them in the gallon jar of jalapenos and liquid. Add smoked garlic if you like. Store the jar in the refrigerator for about a week to allow the flavors to marry—the eggs will take on the jalapeno brine and develop a greenish tint and robust flavor. We usually finish the jar within a few weeks.
Cooking Tips
– Smoking at temperatures below 250°F keeps the process in the smoking range; above that you’re primarily cooking and will get less smoke absorption.
– Pellet choice affects flavor, so experiment with blends until you find your favorite. For these eggs a mild to medium fruit or hardwood blend works well.
– A cold water rinse after smoking makes peeling much easier. For best flavor, give the smoked eggs time to rest before eating.
This recipe is flexible—consider it a guideline rather than a strict rule. Make adjustments to suit your taste and equipment. Whether you use a pellet grill, charcoal, or another smoker, the key elements are low heat, clean smoke, and time for flavors to develop.
It Turns Cloudy Before it Settles
Let’s Eat!!!
About Our Recipes
We test recipes on a variety of outdoor cooking equipment, from pellet grills and smokers to wood-fired ovens and charcoal grills. The principles are the same: pay attention to time and temperature, be open to experimentation, and enjoy the process. Outdoor cooking adds flavor that’s hard to replicate indoors, but recipes should always be adapted to your preferences and tools.
Live your passion and cook what you love.
Ken & Patti
