Our Deviled Eggs have a little more Devil in them for an elevated dish that will leave you on a high note. We add roasted garlic, butter, cheese, fresh dill, freshly chopped shallots & pickles, in addition to our “not-so-secret” ingredient, cannabis (also known as devil’s lettuce.)
- 10 eggs
- 1 dill pickle
- 1 shallot
- 1 head garlic
- 2 Tbsp Parmesan Cheese
- 1-2 Tbsp Olive Oil
- 3/4 cup Mayonnaise
- 1 Tbsp Dijon Mustard
- 1/8 Tsp Salt
- 1/8 Tsp Pepper
- 2.5 Tbsp Canna-Butter (room temp)
- Splash Hot Sauce
- Paprika (for garnish)
- Fresh Dill (for garnish)
Pre-heat oven to 350 degrees.
Peel the outer layer of garlic and cut off the top exposing the tops of the bulbs, then place in foil and drizzle with olive oil. Wrap up and put in the oven at 350 for 50 minutes. Allow to cool completely, then push out cloves.
Meanwhile, place eggs in a single layer in a large pot and cover with an inch of water. Bring to a boil and remove from heat. Allow it to sit for 12 minutes, then place in an ice bath. Cool completely.
While the eggs and garlic cook, finely chop 2 Tbsps shallot and pickle and 1 Tbsp dill.
Once eggs are chilled, peel in cold water and slice in half lengthwise, removing yolk. Next, place yolks in a mixing bowl with garlic, mayonnaise, dijon mustard, shallot, pickle, parmesan cheese, salt, pepper, and a splash of hot sauce.
Whip yolks with other ingredients until light and fluffy.
Put yolk mixture in a piping bag or spoon mixture into egg whites. Top with a sprinkle of paprika and dill, and enjoy!