Deviled eggs are one of my favorite hors d’oeuvres, especially with spring time upon us and summer just around the bend! There’s just something about that paprika-filled bite, cleverly complimented by the cool, creamy egg, that almost makes my heart skip a beat! This medicated recipe features a classic deviled egg, garnished with a sprinkle of paprika, and medicated with cannabis-infused glycerin tincture for potency. Try something new with this delectable egg dish.
Yields 24 deviled eggs
Here’s What You Need:
- 12 hard boiled eggs
- 1/2 cup mayonnaise
- 2 teaspoons vinegar
- 1 1/2 teaspoons spicy brown mustard
- 4 teaspoons cannabis-infused glycerin tincture
- 1/8 teaspoon salt
- a dash of white pepper
- 1/2 teaspoon Worcestershire sauce
- 4 teaspoons of cannabis-infused glycerin tincture
- Optional garnishes: a dash of paprika, sliced scallions, etc.
How to Make Deviled Medible Eggs
To begin, place 12 eggs into a large pot, and cover the eggs with cold water. The water line should about 1 inch above the eggs.
Place the pot of eggs on the stove-top over high heat until the water begins to rapidly boil. Once boiling, turn the heat off and place a lid over the pot. Let the eggs sit and cook for 10-12 minutes.
After 10-12 minutes has passed, carefully drain the hot water and quickly transfer the eggs to a large bowl containing ice water.
Allow the eggs to sit in the ice water for 2 minutes to stop the cooking process.
Remove the hard boiled eggs from the ice bath and allow them to dry.
Keep them in the refrigerator until you’re ready to use them.
When you’re ready to prepare the deviled eggs, carefully remove the shell from all the hard-boiled eggs. My advice would be to go slow, and make your first crack on the rounded end of your egg (not the pointy, more narrow end) as there is a natural air-pocket in that area. You can also rinse the eggs under water or soak them to peel the shell more easily.
Next, slice the peeled hard-boiled eggs in half length-wise.
Carefully remove all of the hard-boiled yolk using a small spoon or clean fingers, and add the yolks to a medium size bowl. Then mash the yolks with a fork until creamy.
Add in the 1/2 cup of mayonnaise, 2 teaspoons of white vinegar, 1 1/2 teaspoons of spicy brown mustard, 1/8 teaspoon of salt, and a dash of white pepper.
Mix and whip the ingredients until everything is well combined.
Finally, add the 4 teaspoons of cannabis-infused glycerin tincture and whip the yolk filling until combined.
Taste a bit of the filling and make any necessary adjustments to seasonings, be sure not to under-salt!
After the taste of the filling is to your liking, using a small spoon, fill the empty egg halves with the yolk filling.
Sprinkle the completed deviled eggs with a pinch of paprika or some sliced up scallions.
Then, place the garnished deviled eggs into the refrigerator to chill for at least 2 hours before serving.
When ready to serve, remove the deviled eggs from the refrigerator and enjoy immediately!
Check out other posts from Weedist’s Great Edibles Recipes series!