Psychedelicatessen: Bacon Truffle Devil’s Lettuce Eggs

“Welcome to Psychedelicatessen, a weekly column exploring the world of cannabis cuisine, including recipes from the great chefs and ganjapreneurs who fuel our appetite for adventure.”

Arizona edibles chef Jacob Highyet favors down-home cuisine with comfort food flavors. His amazing recipe for deviled eggs made with hash-infused mayonnaise, bacon bits and truffle oil packs a lot of bold flavors into one satisfying mouthful! Try this out for your stony Super Bowl Sunday party, but don’t be surprised if a few of your buddies end up hibernating on the couch well after the final touchdown.

Deviled Eggs;

Makes 24

8 pieces of bacon, cooked until crisp and crumbled
3 Tbsp Dijon Mustard
1/2 Tsp White Truffle Oil
2 Tbsp Chives, finely chopped
12 – 14 large eggs (I always do a few extra in case of mistakes 🙂
5 Tbsp Medicated Mayonnaise (recipe follows)
Salt to Taste about a Pinch or more
Pinch of Cayenne Pepper
Chives cut into about 1/2 inch pieces for garnish

First, create your Medicated Mayonnaise (scroll down for recipe) and bake your bacon.

Place the eggs on the counter and bring to room temperature, about 45 minutes.

In a pot, cover the eggs with cold water going about an inch over the eggs. Over high heat, bring the eggs to a heady bubble.

Cover the eggs and remove from heat. Allow them to sit covered for 13 minutes. Prepare an ice bath by placing frozen cubes and water in a large bowl.

Remove the eggs and submerge in an ice bath for about a joint’s length of time, maybe 10 minutes. Peel the eggs and slice them in half lengthwise. Place egg yolks in a medium bowl and put egg white halves on a flat surface or preferably a deviled egg tray.

Mash the egg yolks and add the crumbled bacon, medicated mayo, mustard, white truffle oil, chopped chives, salt and cayenne pepper. Mix until nicely incorporated. Place the egg mixture in a large baggie. Snip a hole in the bottom corner and pipe the mixture into the egg whites. Garnish with the chives and a sprinkle of cayenne pepper if you wish.

Enjoy! Stones 12.

Medicated Mayo

1.5-2 grams concentrate, decarboxylated
1 egg
1/2 teaspoon mustard powder
1/2 teaspoon salt
1/4 cup of olive oil
1/2 to 1 lemon, juicedPlace all the ingredients on the counter to reach room temp about 30-45 minutes. Mix ingredients in a food processor, except ¼ cup of oil and the lemon juice.

Mix for about two minutes, or “a dabs time.” Add the ¼ cup Oil SLOWLY. Drop by drop if you must. Add Lemon juice LAST and mix until combined. Ta-da! Medicated mayo.

If you’d like to use flowers, not concentrate, or if you’ve never made mayo from scratch, be sure to read this alternate recipe for Medicated Mayo from The Official High Times Cannabis Cookbook.

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