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, ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.

Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!

Questions about your account or how to access content?


Already registered? here.