Storiography is the documentary work of designer Christiana Aretta.

I made my first deviled eggs in my grandmother’s kitchen when I was about ten or eleven years old. They are, to me, a quintessential summer food – right up there with tuna salad sandwiches, cole slaw and potato salad.

She mixed the egg yolks with mayonnaise, curry powder, lemon juice, salt n’ pepper to taste. At that age, of course, the fun part was adding garnishes – capers for the eyes, nose, and mouth, cayenne for the hair and parsley for the devil horns*.

1. Hard-boil some eggs. Let them cool to a temperature where they can be handled easily and peel the shells
2. Cut the eggs in half and scoop out the cooked yolk into a bowl. Arrange the halves on a flat plate, indentation side up.
3. Using a fork, mix the yolks with mayonnaise (about a 1/3 less mayonnaise than egg yolk). Add some curry powder, salt and pepper and mix to taste. If a thinner, creamier consistency is desired, drizzle in some lemon juice or pickle juice. Other variations include:
   1. The Italian Job: mayonnaise, salt n’ pepper, parsley and some pepper flakes for garnish
   2. Feelin’ Michigan: mayonnaise, pickle relish, salt n’ pepper.
4. Spoon yolk mess into egg halves. Get happy with garnish variations:
   1. Original Gran’ma: Garnish with 3-4 capers, a sprinkling of paprika and a parsley sprig
   2. Spicy Gran’ma: Substitute cayenne for the paprika above.

*According to Merriam-Webster, “deviled” means “highly seasoned.” Which sort of takes the evil fun out of eating little egg devils but makes sense in that “Take THAT, innocence & creativity!” way that science/logic/reason often does.

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