I did not know this, but my grandmother was ‘famous’ for her devilled eggs. I only discovered this when I shared the photograph of my attempt on Instagram. My mother told me that she made these for guests and special occasions. I think they make for a great canapé.
I do not usually bring my laptop home from work. Mainly because I have an iPad and can do most of what I need to, using it. But also because I do not like typing on the laptop and it is a pain to pack up my bluetooth keyboard and mouse every day. However, during hard lockdown I had my laptop at home with me. I needed to be able to access the work computer as there was a fair amount of work that needed doing. And it is much easier to do that using a proper keyboard. I set up my laptop, keyboard and mouse on the spare table in our lounge. And did what I needed to do each day using TeamViewer. As I had my laptop, I did not use my iPad as much as I normally do.
Today’s inspirational recipe from Lavender and Lime ♥ Devilled Eggs ♥ #LavenderAndLime Click To Tweet
After four weeks of being at home I went back to work, taking the laptop with me. But it was another two weeks before I went to see customers. I take orders on my iPad using the Google Sheets app. But my apps are offloaded if not used. And I had not used the app for months. So when I arrived at the customer I first had to download the app before I could start using it. I did not bother to see which other apps needed to be downloaded as I decided to do them as I needed them. It is interesting to see just how many have been dormant during lockdown. Most noticeable were my travel apps. I have had to reinstate the Air France and KLM apps as they keep on changing our flights. And I still don’t know if we will be travelling at all this year.
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- 3 eggs
- 15 mls chilli aioli
- Salt to season
- Fresh thyme leaves to garnish
- Hard boil your eggs so that the yolks are just set *
- Peel the eggs, taking care not to crack them
- Cut in half lengthwise, cleaning your knife between each cut
- Pop the egg yolks into a bowl and add the aioli
- Mash using a fork then season to taste
- Use a spoon and fill the holes with the mashed egg yolk
- Garnish with thyme leaves and serve **
** these can be made ahead. Place into a lidded container and refrigerate until needed.
Inspiration published on Lavender and Lime August 28:
Do you offload your unused apps?