Once upon a time Kevin Gibson was the chef at a charming Portland, Ore., restaurant named Evoe. His deviled eggs were legendary. Mainly because they were griddled and coated with brioche crumbs. OMFG. Amazing. I love love love deviled eggs, and during the time when eggs were a no-no, I was sad. But now eggs are, well, everywhere and on everything, and all is good.
I have decided to make a few changes to the original recipe, substituting whole-wheat crumbs for the brioche and cannabutter for the plain old boring butter. I made some other changes as well, and I am super happy with the results. You will be too.
This butter was made with my recent favorite weed strain, called Cheese. It’s an indica and it is said to be a descendant of Master Kush and Super Skunk. The THC is listed at an impressive 18%, and I find it potent and a great high. The eggs can be prepared up until the griddling, and are best when eaten warm, with a fork.
The garnish of scallion and bacon is heated in the pan on two separate occasions, once to cook and then reheated with whatever cannabutter was not absorbed by the breadcrumbs, so scrape every drop out of the pan. So yummy, and high-ly delicious.
Strain reviews: Kuchi, Super Lemon Haze, Death Star, Pre ’98 Bubba Kush, Oaktown Crippler, Blueberry and more
Griddled deviled eggs
5 large hard-boiled eggs
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
A little salt
A little pepper
½ teaspoon prepared horseradish
1 teaspoon capers, drained
1 tablespoon cannabutter
3 tablespoons scallions, chopped
3 strips bacon, chopped
3 tablespoons cannabutter
¾ cup fresh whole-wheat bread crumbs
Sweet Kitchen Kush recipes: Blondies, Sour Cream Coffee Cake, Red Velvet Cake, GF Zucchini Bread, Chocolate-dipped Strawberries
1. Cut the eggs in half horizontally and carefully remove the yolks. Place all five yolks in a bowl and either eat or discard two of the egg white halves. I like to add the extra yolk to get more filling.
2. Add the mayo, mustard, salt, pepper, horseradish and capers to the egg yolks. Mix until well combined and fairly smooth.
3. Divide the mixture between the 8 egg white halves. Press into the center and place the eggs in the fridge.
4. In a medium skillet melt 1 tablespoon of the cannabutter. Sauté the bacon until almost crisp, add the scallions and cook until the bacon crisps. Set aside.
5. Add the remaining cannabutter to the skillet and heat on low. Take the chilled eggs and dip in the cannabutter, then in the breadcrumbs, and return to the skillet breadcrumb side down. Cook for 3-4 minutes on medium, until the eggs are dark golden brown. Place the eggs on serving plates.
6. Add the bacon and scallion to reheat, and sprinkle over the eggs before serving.
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