East Egg, West Egg, Deviled Egg

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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 Eggsover 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.


Sarah Edwards lives in New York. You can find her virtually (at her blog, scedwards.tumblr.com or twitter, @eddy_sarah) or at the pie shop she works at in Brooklyn, where she would definitely like to serve you a piece of pie. More from this author →