2 ratings

Cannabis-Infused Deviled Eggs

These are not your average deviled eggs

As cannabis is becoming legal in certain states, it’s finding its way into more sophisticated edible options in the food and beverage industry. Cannabis can help to treat anxiety, chronic pain, and even epilepsy — there are many health benefits associated with the consumption of this plant. Thanks to adventurous chefs and businesses, such as DV8 Loft, a catering company that creates unique cannabis-infused dining experiences, we no longer have to settle for those gross-tasting “magic brownies.” New, exciting, and most importantly delicious foods are now being infused.

Cannabis binds nicely with food that’s high in fat, but it’s important for everyone to pace themselves when consuming edibles. Be aware that cannabis strains vary in THC and CBD levels depending on where they’re grown and purchased, so be sure to know your product well before using and be mindful of your metabolism. Always wait 30 minutes to 2 hours after eating to see if you feel anything. Enjoy responsibly.

Recipe courtesy of DV8 Loft

Ready in
20 m
5 m
(prepare time)
15 m
(cook time)
Calories Per Serving


This recipe can be made with regular oil in place of cannabis oil, and will be just as delicious.


  • 12 eggs
  • 2 Tablespoons cannabis oil
  • 1 Tablespoon mustard
  • 1 Tablespoon sweet relish
  • 4 Tablespoons mayonnaise
  • 1 Teaspoon cayenne or black pepper
  • 1 Tablespoon fresh Italian parsley, finely chopped, plus 1/2 tablespoon for garnish
  • Salt, to taste
  • 1 Teaspoon paprika


Place eggs in a medium pot and cover with cold water. Set over high heat and bring to boil. Once water comes to a boil, lower heat to simmer and cook the eggs for 10 -12 minutes. Transfer eggs to an ice bath to stop the cooking. Let the eggs sit in cold water for 2 minutes, then peel off the shells.

Cut the eggs in half and put all the yolks in a mixing bowl. Add the rest of the ingredients except the paprika and mix until the consistency is smooth and creamy.

Put the mixture in a piping bag and evenly fill the egg whites. Garnish the eggs with the parsley and paprika. Refrigerate for at least 15 minutes or until ready to serve.