In addition to having an Easter egg hunt this year, which would be totally awesome while under the influence, why not celebrate 4/20 with these over-the-top deviled eggs. I’ve had a good deal of experience with stuffed eggs, and honestly there was only one I found too bizarre to eat. That particular egg was filled with peanut butter and grape jelly, sprinkled with mandarin orange bits. Unless I was literally starving, I don’t think I could be in a situation that would get me to eat it.
This recipe, however, originally un-infused by a famed Portland chef, is in a category all its own. The fresh horseradish adds a surprising hint of fire, but it is the canna-buttered, griddled crust that will make you swoon. Any questions or comments, give us a shout at LaurieandMaryJane.com. We will be eggcited to hear from you. No yoke. (Sorry).
Deviled Eggs (Serves 6)
6 large eggs, hardboiled and peeled
4 tablespoons mayonnaise
2 teaspoons canna-butter, softened
2 teaspoons freshly grated horseradish
1 teaspoon Dijon mustard
1 teaspoon white wine vinegar
Salt and black pepper to taste
2 tablespoons melted canna-butter
1/2 cup breadcrumbs
- Carefully cut the eggs in half, removing the yolks and placing them in a small bowl. Set the egg white cavities aside. Add the mayonnaise, canna-butter, horseradish, mustard, vinegar, salt and pepper to the egg yolks and mix well. The mixture should be smooth and creamy. If you prefer, you can puree in a food processor for a perfectly smooth yolk mixture.
- Fill the egg white cavities with the yolk mixture, pressing down gently. \
- Dip the stuffed eggs into the melted canna-butter, filling side down, then into the breadcrumbs.
- Place the eggs, crumb side down, in a nonstick skillet. Cook until golden brown. Serve warm.