Cannabis-Infused Miso Sriracha Deviled Eggs

“Deviled eggs were one of the first things I made with my mother. Because of this, they offer a fond connection to my earliest food memories. This infused version is a lovely way to enjoy a light, high-protein snack with the medicinal benefits of cannabis.” —Chef Daniel Asher

Makes 12 servings (1 egg per serving)

6 large organic cage-free brown eggs, room temperature
½ tablespoon white miso paste, or to taste
1 teaspoon stone-ground mustard
1 teaspoon sriracha, preferably McCauley Family Farm’s Picaflor
1 teaspoon toasted sesame oil
6 individual packets of Ripple Pure 10 Dissolvable THC (10 mg THC each)
3 tablespoons organic mayonnaise, or to taste


1 teaspoon black sesame seeds
⅛ cup scallion rings, thinly sliced on the bias
Smoked paprika

Place a large bowl of ice water near your cooking area.

To make the hard-boiled eggs: Place the eggs in a saucepan large enough to hold them in a single layer. Cover the eggs with at least 1 inch of cold water and bring to a boil over medium-high heat. Turn off the heat, cover and let stand until hard-boiled, about 10 to 11 minutes. Using a slotted spoon, remove the eggs and place them in the prepared water bath for 2 minutes. Remove from the water bath, then gently tap an egg on the counter to crack the shell. Peel under cold running water. Repeat with the remaining eggs. Transfer to a medium bowl. Cover with plastic wrap and place in the refrigerator until cold, about 15 minutes.

Slice the eggs in half lengthwise, then gently remove the yolks and transfer them to the bowl of a food processor. Place the egg whites on a decorative platter. Add the miso paste, mustard, sriracha and sesame oil to the yolks and process until smooth and creamy. Add the Ripple packets and mayonnaise and process until fully incorporated. Adjust seasonings with additional mayonnaise and miso paste, if desired.

Using a pastry bag with a star tip, or a small spoon, fill each of the egg white halves with about 1½ teaspoons of the yolk mixture.

Garnish with a sprinkle of black sesame seeds, a scattering of scallions and a light dusting of smoked paprika. Serve immediately.

*For a non-infused version of this recipe, perfect for any spring brunch, simply omit the THC.

SUGGESTED DOSAGE: approximately 5 milligrams THC per egg half; approximately 10 milligrams THC per serving/whole egg.

Adapted from The Art of Cooking with Cannabis by Tracey Medeiros (Skyhorse Publishing, April 2021).

For a complete copy of The Art of Cooking with Cannabis –

Recipe courtesy of

Chef Daniel Asher is from River and Woods and Ash’Kara, Denver. Ash’Kara, Boulder coming soon!

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