"Violet Witchel, known online as Dense Bean Salad Girl is an up-and-coming culinary influencer based in San Francisco. She writes the Violet Cooks Substack and has a cookbook set to come out in the first quarter of 2027. For the Super Bowl, she says, she's planning to make her pepperoncini shallot deviled eggs and bring them to a neighborhood watch party with friends and family. RELATED: 15 fantastic Bay Area game-day picks for wings These deviled eggs are easy to prepare, addictive and a crowd-pleaser, she says. They're also dairy- and gluten-free. She recommends using a gram scale, but traditional measurements are also listed."
"Bring a large pot of water to a boil. Place your eggs in a bowl of warm water and let them sit for at least 5 minutes. Eggs tend to crack when placed in boiling water because of the temperature difference. Warming them up before boiling creates a less dramatic temperature change, making them less likely to crack. Use a slotted spoon to gently transfer the eggs from the warm water bath to the boiling water. Reduce the water to a gentle boil (you don't want the eggs to bounce around). Boil the eggs for 12 minutes."
An up-and-coming culinary influencer in San Francisco plans to bring pepperoncini shallot deviled eggs to a neighborhood watch Super Bowl party. The recipe yields 12 deviled eggs and is dairy- and gluten-free. Ingredients include eggs, minced pepperoncini and shallot, mayonnaise, pepperoncini juice, Dijon mustard, kosher sea salt and paprika. Measurements are provided in grams with traditional equivalents listed. Eggs are warmed before boiling to prevent cracking, boiled for 12 minutes, then transferred to an ice bath. Yolks are mixed with the minced ingredients, mayonnaise, pepperoncini juice, mustard, salt and paprika, whisked, and used to stuff egg whites.
Read at www.mercurynews.com
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