Deviled Eggs

Here’s the classic pass-around food that’s even more fun to eat as an infused dish. Baltzley, the chef-owner of the Buffalo Jump on Cape Cod, prefers to make his own mayonnaise but he won’t give you the stink eye for choosing store-bought.

  • 12 large eggs
  • 1 cup white vinegar, divided use
  • ⅔ cup mayonnaise
  • ¼ cup Dijon or Coleman’s English mustard
  • 1 tablespoon pickle juice Kosher salt and white pepper to taste
  • ¼ cup canna oil
  • ½ cup salmon roe

Gently place eggs in a pot with cold water to cover and ½ cup of white vinegar. Bring to a boil, cover with lid, turn off heat and let sit for 10 minutes. Drain, fill pot with ice water to cover and add remaining vinegar to help with peeling. Let stand for 20 minutes.

Peel eggs, halve lengthwise and remove yolks to a medium bowl. Add mayonnaise, mustard and pickle juice; mix well. Season with salt and white pepper to taste. Slowly drizzle in the infused oil while whisking. Spoon the mixture into a pastry bag and pipe into egg whites. Garnish with salmon roe. Makes 12 servings, each about 10 mg THC using a 10 percent THC strain.

Courtesy of Chef Brandon Baltzley
Photography by Eva Kolenko

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