The aftermath following Easter usually involves some leftover chocolate and more than a few brightly colored hard-boiled eggs. If you’ve got a fridge full of Easter eggs, but don’t know what to do with them, use your leftovers to make deviled eggs. Better yet, you can medicate your deviled eggs with cannabis. The marijuana is easy to incorporate following a simple cannabis-infused mayonnaise recipe. You may just find it refreshing to medicate with a cannabis edible that’s savory, well balanced and healthy to boot.
Why choose a whole food cannabis edible? For starters, you guarantee that some whole nutrients go down the hatch along with your medicine. Making sure something solid is in your stomach is timeless advice that absolutely applies to consuming marijuana.
Second, by making your own cannabis edibles at home instead of pre-made ones, you have complete control over potency and quality—and even more so if you make your own cannabis-infused oil.
This particular recipe is brimming with healthful ingredients:
Homemade mayonnaise packs twice the flavor as a store-bought version. A great versatile ingredient, cannabis-infused mayo gives you the options to microdose in a multitude of savory dishes. Keep a clearly labeled jar of marijuana-infused mayo in the fridge so you can medicate anytime you want.
1.\tIn a food processor, pulse yolk, mustard and salt together until well combined. 2.\tWith the machine on, slowly pour olive oil through the opening on top, until mixture begins to thicken. Pause to scrape the sides of the bowl. 3.\tUsing same method, slowly add cannabis-infused oil. 4.\tAdd apple cider vinegar and lemon juice, pulsing after each addition. The oils should be fully incorporated, and the mayo should have a light, whipped consistency. 5.\tAdd white pepper and additional salt to taste. 6.\tCover with plastic wrap and refrigerate until ready to use.
1.\tPeel all six eggs and slice in half lengthwise. 2.\tCarefully scoop yolks into a mixing bowl, setting the halves on a serving plate. 3.\tAdd cannabis-infused mayonnaise, Dijon mustard and apple cider vinegar to yolks. Smash with the back of a spoon until you’ve made a smooth paste. Add sweet pickle relish and sea salt to taste; mix well. 4.\tIf you’re feeling fancy, scoop the yolk mixture into a Ziploc baggie. Snip the corner off the baggie and pipe yolk mixture into each egg half. Though this doesn’t require any expert culinary skill or special tools, it can be tedious and a little messy. For your best chance at success, use a sturdy Ziploc (not a “snack bag”) and work slowly. 5.\tFor deviled eggs that are just as delicious and less fussy, skip piping and carefully spoon about two teaspoons of yolk mixture into each egg white half. 6.\tTop each deviled egg with a few capers and sprinkle lightly with paprika.
Photo credit: Jeffreyw