PRO CHEF ARTISANAL DEVILED EGG PAIRING 🥚🌿✨
A luxurious, velvet-textured gourmet deviled egg, featuring a precise botanical emulsion designed for consistent dosing and a sophisticated flavor profile.
RECIPE INFO:
Category: Gourmet Appetizer
Difficulty: Medium
Prep Time: 20 minutes
Cook Time: 12 minutes
Chill Time: 30 minutes
Total Time: 1 hour 2 minutes
Servings: 12 halves (6 eggs)
THC per serving: Approximately 5mg per half
TERPENE PAIRING:
Best paired with strains high in Limonene or Pinene. The bright, citrusy, and slightly piney notes of these terpenes cut through the heavy fats of the egg yolk and mayonnaise, providing a refreshing aromatic lift that cleanses the palate.
DOSAGE INFORMATION:
Based on a 60mg total THC infusion spread across 12 egg halves. Each half contains approximately 5mg of THC. This low-dose, high-fat delivery method is ideal for a controlled and enjoyable social experience.
PLEASE CONSUME RESPONSIBLY AND START LOW, GO SLOW!
Keep out of reach of children and pets. High-fat snacks can lead to efficient absorption. Do not drive or operate machinery.
INGREDIENTS:
* 3.5 grams high-quality cannabis flower (for the oil base)
* 1/2 cup avocado oil or light olive oil (you will use 1 tbsp for this recipe)
* 6 large organic pasture-raised eggs
* 3 tbsp high-quality avocado oil mayonnaise
* 1 tsp Dijon mustard
* 1 tsp white balsamic vinegar or lemon juice
* 1/4 tsp sunflower lecithin (to aid emulsion)
* Freshly snipped chives and smoked paprika for garnish
* Fleur de sel to taste
DECARBOXYLATION INSTRUCTIONS:
* Preheat oven to 240°F.
* Break the cannabis flower into uniform small pieces.
* Spread on a parchment-lined baking sheet.
* Bake for 40 minutes.
* Allow to cool completely.
INFUSION INSTRUCTIONS:
* Combine 1/2 cup oil and decarboxylated flower in a small jar.
* Place in a water bath (double boiler) and maintain 160°F for 2 hours.
* Strain through a fine-mesh sieve and cheesecloth.
* Measure exactly 1 tablespoon of this infused oil for the filling.
PREPARATION INSTRUCTIONS:
* Place eggs in a pot and cover with cold water. Bring to a boil, then remove from heat, cover, and let sit for 12 minutes.
* Transfer eggs to an ice bath for 10 minutes. Peel carefully.
* Slice eggs in half lengthwise. Remove yolks and pass them through a fine-mesh tamis or sieve into a bowl.
* Add mayonnaise, Dijon, and vinegar to the yolks. Mix until combined.
* Slowly whisk in 1 tablespoon of infused oil and the sunflower lecithin until the mixture is glossy and perfectly smooth.
* Season with fleur de sel.
* Transfer the mixture to a piping bag with a decorative tip.
* Pipe the filling evenly into the egg white halves.
* Chill for 30 minutes to set the infusion.
* Garnish with a dust of smoked paprika and fresh chives before serving.
CHEF TIPS:
To ensure the most professional presentation and even dosing, use a digital scale to weigh the total yolk mixture before piping. Divide the total weight by 12 to determine exactly how many grams of filling should go into each egg white. This level of Chicago gourmet precision ensures that every guest receives an identical experience.
Enjoy the Pro Chef Artisanal Deviled Egg Pairing responsibly 🥚🌿✨