Not your average deviled egg! Cannabis binds nicely with foods high in fat and this infused recipe is just the snack we all need this spring season. As everyone has a unique dose, when it comes to consuming edibles, it is important to create a balanced dose per serving that works best for you. The onset of edible effects vary based on the person, body size and metabolism, so always wait 1-2 hours after eating an infused edible before eating another.
Servings
Recipe serves 6
Ready in 20 minutes
Ingredients
- 12 eggs
- 2 tablespoons cannabis oil (see cannabutter/oil infusion recipe here)
- 1 tablespoon mustard
- 4 tablespoons mayonnaise
- 1 teaspoon cayenne or black pepper
- 1 tablespoon fresh dill, finely chopped, plus 1/2 tablespoon for garnish
- Salt, to taste
- 1 teaspoon paprika
Directions
Place eggs in a medium pot and cover with cold water. Set to high heat and bring to boil. Once water boils, turn off the heat and set aside for 15 minutes. Transfer eggs into an ice bath or under cold water to stop the cooking process. Let the eggs sit in cold water for 2 minutes, then peel off the shells. Cut the eggs in half and scoop out the yolks into a mixing bowl. Add the rest of the ingredients, except the paprika, and mix until the consistency is smooth and creamy. Put the mixture in a piping bag and evenly fill the egg whites. Garnish the eggs with fresh dill and paprika. Refrigerate for at least 15 minutes before serving.
Enjoy responsibly.