image of chicken lollipops on the smoker
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Mummy-Dillo Eggs


If you have been looking for a delicious Halloween dish to serve you guests this year, you can crypt calm and carry on! This is one Halloween treat that you don’t have to keep under wraps!

Mummy-Dillo Eggs are a Halloween twist on the traditional Armadillo Egg. If you haven’t had the chance to try one before, get ready to trick or treat yo self!

Mummy-Dillo eggs are a jalapeno popper, wrapped in ground beef and some crunchy, crispy, pastry bandages before getting splashed with a sweet and spicy glaze.

This spooky starter doesn’t just look fun though-they are also crazy delicious! The spiciness of the jalapeno, mixed with the textural combination of cream cheese and the pastry, work so well with the rich umami flavor of the beef, until this dish totally pops.

Don’t let your plans unravel, Here’s what you will need!


  • 1 pound pork sausage
  • 2 pounds ground beef
  • 8 medium sized jalapenos
  • 5 oz cream cheese (Softened)
  • ¼ cup Pigasus Rub (Grab yours here)
  • ½ cup Grim Reaper Rub (Grab yours here)
  • 1 sheet flaky puff pastry
  • 1 cup sweet BBQ sauce (Optional)/li>


1. Preheat your smoker to 250 degrees F and place your favorite smoking wood. Like most recipes, I prefer cherry wood, but oak, hickory or pecan are all great.

2. In a medium bowl, combine the cream cheese and Pigasus rub and mix until well combined.

3. Core and seed jalapenos, being careful not to spread the heat with your hands. .

4. Into the top of each Jalapeno, spoon enough cream cheese mixture to fill each jalapeno. Use the spoon to fill as much as possible.

5. In a large bowl, lightly mix the ground beef and sausage together until just combined. Be careful not to over mix or the meat can become tough when cooked.

6. Separate the meat mixture into 8 similar sized balls. Wrap each jalapeno with a ball of meat mixture. Focus on creating an egg shape with as much even thickness around all sides of the jalapeno.

7. Generously season all sides with Grim Reaper rub before placing on the smoker over indirect heat.

8. Smoke until the internal temperature reads 165 degrees F. Depending on the size of your mummy-Dillo eggs, this can take about 2 hours.

9. While the eggs are cooking, slice pastry into long thin strips like bandages. When the egg hits about 155F, remove them from the heat and carefully wrap the pastry around the eggs to appear like bandages. Place back on the smoker until eggs hit 165F internal temperature and pastry is crispy.

10. Five minutes before you take the eggs off of the smoker, lightly brush the eggs with BBQ sauce and let it set.

11. And that’s a wrap! Serve hot and enjoy!


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Ready to take your BBQ to the next level? Grab your copy of Ten ways to IMMEDIATELY improve your low and slow BBQ below.