Cannabis-Infused Avocado Deviled Eggs

A unique twist on the classic party favourite, these cannabis-infused avocado deviled eggs are to die for!

A bonus is that this yummy edible snack is super savoury, mayo-free, high protein, wholesome and is made with decarbed cannabis.

Decarboxylation & Your Weed

Adding decarbed weed to this recipe is basically like adding a sprinkling of oregano or any spice.

Before you add in weed, make sure you know how to decarb first. Don’t skip this step and remember:

“Heat It To Eat It!”

The process of decarboxylation needs to happen before you create your weed edibles (of any kind) because it helps activate THC or CBD.

Raw cannabis plants do not naturally contain large amounts of active THC or CBD – the two most popular cannabinoids.

Without decarboxylation, you won’t experience the full range of activation – and you most definitely want the activation!

How To Decarb

The Recipe

You’re going to love this yummy little appetizer that looks elegant and beautiful!

Delicious and perfect snack-size weed edible treat

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Course: Appetizer

Keyword: decarbedweed, deviledeggs

Servings: 0 people

Author: Steph Van De Ven

Cost: 20 +/-

Equipment

• 6-Quart stock pot
• Colander
• fork
• Mixing Bowl

Ingredients

• 8 lg eggs
• 1/4 cup vinegar
• 1 tbsp kosher salt
• 1 med avocado
• 1 tbsp lemon juice
• 1 tsp decarbed cannabis flower
• 1/2 tsp salt
• 1/2 tsp cayenne pepper
• 1/4 tsp garlic powder
• 1/8 tsp ground turmeric
• 1/8 tsp paprika

Instructions

• In a large 6 quart stock pot or large pot, carefully place the eggs at the bottom of the pan. Add enough water to cover the eggs completely.
• Add the vinegar and kosher salt to the water and place the pan over medium-high heat.Bring the water to a boil. Once at a rolling boil, set the timer, and allow the eggs to boil for 5 minutes. After 5 minutes of boiling, turn the heat completely off and let the eggs sit in the water for another 5 minutes. After five minutes, drain the water and run the eggs under cold water to cool. Once cool enough to handle, peel the shells off, rinse, and slice in half. Remove the yellow yolks and set them aside.
• While the eggs are boiling, put the avocado and lemon juice in a mixing bowl and mash well with a fork.
• When the eggs are boiled and ready, add the reserved yolks to the mashed avocado mixture. Mash together well with a fork.Add the decarbed cannabis flower, salt, cayenne pepper, garlic powder, turmeric, paprika, to the bowl and mix well.

  Using a pastry bag, ziplock bag, or even just a spoon, transfer the avocado mixture into the reserved egg white halves. 

Tried this recipe?Mention @cannadish or tag #cannadish!

If you’re looking to up-level your canna-cooking or baking game, or you want more of a canna-challenge, you may want to start here.

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As always, happy canna-cooking!