Culinary Cannabis

Psychedelic Egg Salad Story
Hello Everyone!
Thanks for stopping by today to talk about ‘psychedelic’ egg salad. This egg salad, not surprisingly,
originated in my family around Christian Easter. Probably due to the fact that we always had
cracked eggs that ended up with died whites instead of just the shells. Back in the day, we called it
confetti egg salad. Add some elevated ingredients and, voila, you get psychedelic egg salad.
If you are like me and enjoy doing weird and tortuous stuff to food, this egg salad is the perfect
candidate to experiment with. Since the egg salad has a fair amount of butter, it is moldable….think Christmas ornament, heart, shamrock, pumpkin, egg. You can then decorate the
shape to more closely resemble the original article. The egg salad is also great stuffed into a
summer fresh beef steak tomato.
I do have my limits, however, when it comes to doing tortuous things to food. This one revolves
around Easter too and those ubiquitous chocolate bunnies. Neither I or my siblings could bear to
eat the chocolate rabbits. Eventually, there were years of bunnies in the freezer. My mom
eventually broke them up and turned the poor rabbits into fudge and chocolate chip cookies. End
of procreating bunnies in the freezer.
Just a bit of trivia about strange eggs courtesy of my husband, who is Dr. Seuss’s biggest fan, the
book “Green Eggs and Ham” was originally called Easter Egg Surprise! The book only has 50
different words and was developed as a sales and marketing tool.

Psychedelic Egg Salad Recipe
8 hard boiled eggs
1 package Easter Egg Dye*
2 T finely diced red onion
2 T finely diced carrot
2 T finely diced celery
3 T finely diced red bell pepper
4 oz infused butter, melted
6 T infused mayonnaise
½ t garlic powder
1 t dried dill
1 t stone ground mustard
Salt and Pepper to taste
Cook hard boiled eggs as usual, shock in ice water. Crack shells all over and place in egg dye.
Allow eggs to sit in the dye for 15 minutes (or longer) to assure deep color.
Peel and slice or dice the eggs. Place cut eggs in a large bowl. Add onion, celery, carrot, and red
bell pepper to the bowl with the eggs, mix gently.
In a small bowl, combine melted butter, mayonnaise, mustard, garlic powder, dill and salt and
pepper. Gently mix into the egg and veggie mixture.
*If you are making this salad when it’s not Easter, you can make egg dye by combining 5-10 drops
food coloring with 1 Tablespoon vinegar and 1/3 cup boiling water

As aways with canna is infused food, start with small portions till you learn your tolerance  level. Keep out of reach of children and pets.

Culinarily Yours in Cannabis

Mary Ann