Chef-owner Steve Schimoler gives deviled eggs color and creaminess by adding avocado to them.

First, he mixes boiled egg yolks with avocado, mustard, chipotle pepper, salt, pepper, parsley oil and a little red pepper purée. He pipes the mixture into cooked egg-white halves and garnishes them with crabmeat, prosciutto and julienned red pepper.

The eggs are priced at three for $5 or six for $8, and are offered as a special on the restaurant’s “Get Cropped” menu, served from 4 p.m. to 7 p.m.

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Contact Bret Thorn at bret.thorn@penton.com.
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