Besotted by over-saturated news feeds, sometimes, you may just want to read vignettes about the more precocious members of the egg family; for this, we have Sadie Stein. Three Stories about Deviled Eggs, over at the Paris Review:
Life had changed; suddenly deviled eggs were everywhere—at tapas bars, in sepia-toned Brooklyn whiskey joints. I, too, was jaded; I had taken to cutting my eggs horizontally, across the equator, and serving them this way. One one occasion, I even deviled some pheasant eggs. This was what we had come to.
