Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 24 Devilled eggs
- 12 large eggs
- 1/4 cup cannabis oil
- 5 tbsp mayonnaise
- 1 Tbsp diced green onion
- salt (to taste)
- 24 pinches paprika
- black pepper (to taste)
Fill up a medium sized pot with cold water and add put the eggs in it. Put the pot on the stove over high heat and let the water come to a boil. Lower heat and let the eggs cook for 10-12 minutes. Take the eggs off the stove and let cool in cold water.
Once the eggs have cooled, peel the shells. Cut each egg in half and remove the yolks. Place all the yolks in a bowl and set the egg whites aside.
In the bowl with the yolks, add mayonnaise, cannabis oil, green onion, salt, and pepper. Mix until you have a nice consistency.
Put the mixture in a piping bag. If you don’t have one of these a ziplock bag also works. If you’re using a ziplock bag put the entire mixture in, zip the bag up, and then cut one of the corners off.
Squeeze an even amount of the mixture across all 24 egg whites. Add 1 pinch of paprika to each devilled egg.
Put into the fridge until you are ready to serve.