“First you gotta peel the eggs,” says the old woman as she peels hard boiled eggs over a sink. “This is the hardest part. You gotta have good fingernails.”
We are having a video call. The white-haired woman is standing in her kitchen. When she finishes peeling, she fires up an Oster electric mixer that whirs like a son of a gun.
“I use an electric mixer to whip my egg filling ‘cause my hands get tired stirring.” She laughs. “My deviled eggs are so good.”
Good. The goodness of mankind is a hotly contested idea in today’s tense world. Historically, this is nothing new. People have scoffed at the idea that mankind is intrinsically good since Eve took up dressmaking. Many believe there is no inherent goodness in human nature.
And then there are people like Miss Reba, with her deviled eggs.
Reba is 83 and a committed deviled-egg artist. The woman has been cooking for funerals, weddings, and local clambakes for 60-some-odd years. And she’s still chugging.
“The secret to good deviled eggs,” says Miss Reba,
addressing the phone camera, “is there ain’t no secret.”
This makes her giggle again. Then Reba takes a sip of a potent clear drink her daughter, Annie, mixed in honor of our phone call.
I ask the old woman, “What’s in the glass?”
Reba takes a sip. “Ovaltine.”
Miss Reba’s deviled eggs are famous in four counties. This particular batch is for the family of a 17-year-old girl who died in a car wreck. These eggs are for the funeral.
Sometimes Reba has been known to travel up to six hours to deliver her deviled eggs.
I asked why Reba does this. Why prepare food for random people, then go to the trouble of hand delivering it?
“Because I need them to see my face. Need them to know someone’s praying for’em. Deviled eggs are my excuse for dropping by.”
Miss Reba…
