Wei Pantry

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Los Angeles-based food company specializing in Vietnamese and Asian-inspired home-cooking products. 

Deviled Eggs

Classic deviled eggs with a shallot twist

It amazes me how deviled eggs take such simple ingredients, can be made a day in advance, and always deliver a visually impressive presentation. This recipe adds a Wei Pantry slant to the simple classic, replacing fresh shallots with Shallot Oil and Shallot Crisps, and hot sauce with Amber Vinegar. 

(Serves 6-8 people as a side dish or appetizer)


  • 8 hard boiled eggs
  • 1 teaspoon of Wei Kitchen Amber Vinegar
  • 1 teaspoon of Wei Kitchen Shallot Oil
  • 1/2 teaspoon of stone ground mustard, we used Classic Mustard & Co. 
  • 1/4 cup mayonnaise 
  • 1/4 teaspoon of salt
  • Ground pepper
  • 1-2 tablespoons of Wei Pantry Shallot Crisps for garnish 
  • Paprika for garnish 


  1. Cut the hard boiled eggs in half & place their cooked yolks into a separate bowl.
  2. Add all ingredients, except Shallot Crisps and Paprika, to egg yolks and stir together. You can use a food processor to make the consistency extra smooth.
  3. Add egg yolk mixture into a piping tool and fill in egg whites.
  4. Garnish with Paprika and Wei Pantry Shallot Crisps.  

Can be made up to 1 days in advance.  Garnish with Shallot Crisps right before serving!