Incredible Edible Eggs

Spring has sprung and what better symbol of the new season and its new beginnings than the incredible, edible egg?  Add to the fact that so many of us will have lots of hard boiled eggs hanging around after Easter, and there’s no better time to explore some medicated recipes that will help use them up (don’t worry if you don’t celebrate Easter, boiled eggs are easy to make anytime).

 Dank Deviled Eggs

An old-fashioned favorite, deviled eggs are just as popular today as they were in our grandparent’s days, even more so when Mary Jane enters the mix!

Yield: 12 deviled egg halves

Serving Size: 2 deviled egg halves

6         hard-boiled eggs
3 tablespoons mayonnaise
3/4 teaspoon Dijon mustard
3/4 teaspoon prepared horseradish
3/4 teaspoon apple cider vinegar
1/4 teaspoon sugar
Salt and pepper to taste
1 1/2 grams decarboxylated* kief or finely crumbled dry hash**
1/8 teaspoon paprika

Cut eggs in half lengthwise and carefully scoop out the yolks into the bowl of a food processor. Add mayonnaise, mustard, horseradish, vinegar, sugar, salt, pepper, and kief or hash.  Purée until mixture is smooth. Transfer contents of food processor to a pastry bag fitted with a star tip. Pipe egg yolk mixture into hollowed-out egg whites. Alternately, you can simply spoon the egg yolk mixture into the egg whites with a teaspoon. Sprinkle tops of eggs lightly with paprika. Refrigerate until ready to serve.

Sativa Scotch Eggs

This favorite pub food snack is easy to medicate because you use actual ground bud in the recipe!  No need to make butter or oil.  You don’t having to get carried away with the grinding the marijuana either, just grind as you would if you were rolling a joint, decarboxylate (see note below) and mix it in. The sausage wrapped eggs are great served hot or cold.  They even pack well for a picnic.  Serve with a good spicy mustard.

Yield: 4 Scotch Eggs
Serving Size: 1 Egg/ 2 Egg Halves

4 hard boiled eggs
1/2 pound spicy sausage meat, casing removed (is necessary)
1/2 teaspoons dried thyme
1/2 teaspoons dried basil
2 grams decarboxylated* ground marijuana**
1/2 cup flour, divided
3/4 cup dry breadcrumbs
1/2 teaspoon salt
1 teaspoons pepper
2 eggs, beaten
oil for frying

Peel the eggs and set aside. Mix sausage, spices, and ground bud in a small bowl until evenly combined. Divide sausage mixture into 4 equal portions, set aside. Mix breadcrumbs with salt and pepper, set aside.

Dry each egg with a paper towel, then roll lightly in flour to coat. Take one portion of sausage and using hands, flatten it then shape a coating around the hard-boiled egg, completely enclosing it on all sides. Roll in flour again, then dip in beaten egg then roll in breadcrumb mixture. Repeat with remaining eggs.

Heat about 2-3 inches of oil in a large skillet over medium-high heat. Once oil is hot enough to sizzle when a drop of water is placed in it, add eggs to pan.  Fry eggs, turning frequently, until golden brown on all sides. Drain on paper towels. Let cool slightly before serving. To serve, cut each egg in half and serve with mustard.  Store leftovers in the fridge for up to 3 days.  Eat cold or warm in the microwave.


* To decarboxylize your kief, hash or bud for maximum potency, place in an oven safe bowl and heat for 15 minutes at 250 degrees F before adding to the recipes.

** Note: learn more about cannabis cooking basics including dosing, making butter and oil, and cooking with hash and kief here: