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Guacamole toast with devilled eggs and cranberries.

Weed Deviled Eggs

Delicious classic recipe infused with cannabis. Perfect for any occasion
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Breakfast
Cuisine: American
Keyword: cannabis infused edible, edible devilled eggs, weed devilled eggs
Servings: 24 Devilled eggs
Calories: 60kcal


  • 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.
  • Enjoy!


Calories: 60kcal
Tried this recipe?Mention @TheCannaSchool or tag #thecannaschool!