Deviled Eggs With Cannabis & Horseradish

October  4, 2022
3 Ratings
Photo by Ty Mecham. Prop Stylist: Nidia Cueva. Food Stylist: Yossy Arefi.
  • Prep time 10 minutes
  • Cook time 10 minutes
  • Serves 6 (2½ milligrams THC per serving)
Author Notes

The first bite of the night amps up the party with the addition of devil’s lettuce to an already decadent finger food. Anchovies bring saltiness and umami, while the bite of horseradish opens the palate with a hit of spice. To be very precise with the dose, weigh out the eggs as the filling gets piped so each vessel contains the same amount.

To make cannabis oil, check out my recipe for Cannabis Coconut Oil and simply swap in canola or vegetable instead of coconut. Starting with 1 gram of cannabis flower to ½ cup of oil, assuming the flower contains 20 percent THC after decarboxylation and infusion (calculating a 20 percent loss), this oil doses at 160 milligrams for ⅓ cup of oil, or 30 milligrams per tablespoon. (Some oil loss occurs in the process, so ½ cup of oil typically turns into ⅓ cup.)

Click here for the rest of the cannabis dinner party menu. —Vanessa Lavorato

Test Kitchen Notes

If you're considering enjoying this recipe, please consult and follow the legal restrictions for controlled substances where you live. Because there are so many variables with homemade edibles, go slowly. You may want to start with half a serving and determine your tolerance and ideal dose from there. And always wait a couple hours to feel the effects. —The Editors

What You'll Need
  • 6 large eggs
  • 1 pinch baking soda
  • 1/4 cup mayonnaise
  • 1 1/2 teaspoons cannabis oil (see Author Notes)
  • 1 teaspoon Dijon mustard
  • 1 anchovy fillet (preferably salt-packed), minced
  • 1/4 teaspoon freshly ground black pepper
  • Prepared horseradish, for dolloping
  • Smoked paprika, for sprinkling
  • Finely chopped flat-leaf parsley, for sprinkling
  1. Fill a medium pot with cold water. Add the eggs and baking soda, then bring to a boil. Boil for 1 minute then turn off the heat. Cover the pot and let sit for 8 minutes. Transfer the eggs to a bowl of ice water, then peel. (If you like, the eggs can be boiled a couple days in advance, then stored in an airtight container in the refrigerator.)
  2. Halve the eggs lengthwise. Scoop the yolks into a medium bowl (you can push them through a sieve for extra credit). Place the whites on a tray.
  3. To the yolks, add the mayonnaise, oil, mustard, anchovy, and black pepper. Mix until smooth. Taste and adjust the seasoning if needed.
  4. Add the yolk filling to a pastry bag (or large zip-top bag with the corner cut off) and pipe into the reserved cooked egg whites. Top each deviled egg with a dollop of horseradish, plus sprinkle of paprika and parsley.

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Vanessa Lavorato

Recipe by: Vanessa Lavorato

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