"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."
"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)."
Violet Witchel, known online as Dense Bean Salad Girl, is a San Francisco culinary influencer who writes the " Violet Cooks " Substack and has a cookbook slated for early 2027. For the Super Bowl she plans to bring pepperoncini shallot deviled eggs to a neighborhood watch 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. Directions emphasize warming eggs before boiling, a 12-minute boil, immediate ice bath, and mixing yolks with the other ingredients before whisking.
Read at The Mercury News
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