Armadillo Eggs Recipe

Bratwurst with flames
andrewdouglasdawson/E+/Getty Images
  • 110 mins
  • Prep: 20 mins,
  • Cook: 90 mins
  • Yield: Serves 4

These armadillo eggs are one of the best ideas I've heard of lately.  A Spicy bratwurst sausage molded around a jalapeno pepper stuffed with cream cheese to form an egg.

These make the perfect snack or appetizer for parties and game day activities.

What You'll Need

  • 12 jalapeno peppers
  • 1 package/8 ounces cream cheese (softened)
  • 1 pinch yellow paste food coloring (Wilton Golden Yellow paste or yellow food coloring)
  • 3 pounds bratwurst sausage (spicy, casings removed)
  • Optional: 17th Street Special All-Purpose Dressing

How to Make It

  1. Cut the stem ends off the jalapeno pepper and use a small knife to cut the seeds out. Keep the peppers whole.
  2. Put the cream cheese into a small bowl and use a toothpick to add a tiny bit of the paste food coloring (this paste is very concentrated, so a little goes a long way).
  3. Mix the coloring thoroughly into the cream cheese. Add more, if you need it, to achieve a bright golden color, like the yolk of an egg.
  1. Transfer the cream cheese to a pastry bag fitted with a wide tip and pipe the cheese into the jalapenos. (You can make your own pastry bag by using a small zippered plastic bag and snipping off one corner.)
  2. Divide the sausage into 12 pieces.
  3. Flatten each sausage piece into a disk, place a filled jalapeno in the center, and wrap the sausage around it, pressing the edges to seal. Form the sausage into the shape of a large egg.
  4. Smoke for 1 1/2 hours at 250 F (120 C).
  5. Slice to serve. The slices will resemble sliced hard-cooked eggs, with the colored cream cheese looking like the yolk.
  6. Serve with the dressing, if desired.
Nutritional Guidelines (per serving)
Calories 1005
Total Fat 84 g
Saturated Fat 34 g
Unsaturated Fat 33 g
Cholesterol 226 mg
Sodium 2,193 mg
Carbohydrates 26 g
Dietary Fiber 8 g
Protein 40 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)