While the various Crop restaurants menus change frequently, there's one thing they all have in common: deviled eggs. "I've had deviled eggs on my menus since Day One," says chef and owner Steve Schimoler. "I've never had a better deviled egg than that wasabi deviled egg [at Crop Sticks]." With a light seafoam-green hue and a delicate slice of pickled ginger for garnish, these make a great addition to a modern cocktail party appetizer menu. Make them yourself, from Schimoler's own recipe.
12 eggs
¼ cup mayonnaise
2 teaspoons Dijon mustard
2 teaspoons wasabi powder, blended with 2 tablespoons water
½ teaspoon kosher salt
½ teaspoon black pepper
Hard-boil the eggs and chill immediately, then peel and cut in half lengthwise.
Remove the yolks and push through a mesh strainer into a mixing bowl.
Add all remaining ingredients and mix until fully blended.
Pipe yolk mixture using a pastry bag and star tip.
Garnish with a thin slice of pickled ginger.
CRAVING MORE: Click here to learn how Schimoler's Crop Rocks and Crop Sticks make a tasty duet in the Flats.
