Buffalo Cannabis Deviled Eggs Recipe

Updated: Oct 7, 2020


Buffalo Cannabis Deviled Eggs Recipe Stoner Strategies Edibles Recipe

I had a surplus of eggs that were about to go back and because I'm crazy and refuse to waste food, especially food that comes at the sacrifice of an animal I came up with these cannabis infused buffalo deviled eggs. I had tincture ready to go, so I heated the buffalo sauce and added the tincture, allowing it to slowly simmer until the alcohol burned off. Try using a strain of cannabis that is not too earthy or too fruity to best compliment the deviled egg flavors. If you don't want to use cannabis tincture substitute with cannabis-infused mayonnaise!



Prep Time: 10 minutes

Serves 6



Ingredients

  • 6 large eggs

  • 1/4 cup mayonnaise

  • 1-1/2 teaspoon yellow mustard

  • 3 tablespoons buffalo sauce

  • 300mg cannabis tincture

  • 1/4 teaspoon salt

  • 1/2 teaspoon garlic powder

  • 12 pieces of thin-sliced celery

  • 1 tablespoon buffalo sauce powder for garnish



Directions


  1. In a saucepan over high heat, add the eggs and cover with 2 inches of water. Bring to a boil and allow to cook for one minute. Remove from the heat and allow to sit covered for 15 minutes. Rinse the eggs under cold water and store in the refrigerator until ready to use.

  2. In a small saucepot, add the buffalo sauce and bring to a bubble. Reduce the heat to medium-low and add the desired amount of cannabis tincture and mix well. Allow the cannabis hot sauce mixture to barely simmer for 5-10 minutes while stirring occasionally. Refrigerate until cool.

  3. Crack the eggshells and peel under cool running water. Be careful to not damage the egg whites.

  4. Halve eggs lengthwise, then pop out the yolks into a small bowl and place whites on a serving platter.

  5. Use a fork to mash the yolks, and then add the mayonnaise, mustard, and buffalo sauce and season with salt and garlic. Blend until the mixture becomes smooth.

  6. Spoon mixture evenly into the egg whites and garnish with celery slices and buffalo sauce powder. Refrigerate for 15 minutes before serving.



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