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.

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.

Yield: Makes 12 deviled eggs

INGREDIENTS

6 eggs

10 grams (1 tablespoon) pepperoncini, minced

10 grams (1 tablespoon) shallot, minced

40g of mayonnaise (about 1/4 cup)

10 grams (1 teaspoon) pepperoncini juice

5 grams (1 teaspoon) Dijon mustard

3 grams (1/2 teaspoon) kosher sea salt

Pinch of paprika plus additional for garnish

DIRECTIONS

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.

Make an ice bath and once the 12 minutes are up use a slotted spoon to transfer the eggs from the boiling water to the ice bath.

While the eggs cool, mince the pepperoncini and shallot.

Slice the eggs in half and pop the egg yolks into a bowl, setting aside the egg white to be stuffed later.

Add the minced pepperoncini, minced shallot, mayonnaise, pepperoncini juice, Dijon mustard, sea salt and a big pinch of paprika to the bowl with the yolks.

Use a whisk to whisk until there are no lumps.

Place a piping bag in a cup and fold the edges over the rim (this makes it easier to fill it).

Use a spatula to scrape all of the egg filling out of the bowl and into the piping bag. Cut the tip off the bag and pipe the filling into the egg white halves.

Garnish with a sprinkle of paprika and enjoy! (These are best enjoyed fresh, as the eggs will oxidize and dry a bit if left in the fridge for more than 3 hours)

— Recipe courtesy Violet Witchel, author of “Violet Cooks” on Substack.