Wayne Boatwright said...

> I chop the eggs *very* fine, finely diced celery, onion or chopped
> scallion, a scant teaspoon of pickle relish, a sprinkle of celery seed,
> salt, and pepper. I use only enough mayo to moisten the mixture.


Wayne,

You reminded me of the egg slicer gizmo trick. slice a hardboiled egg then
rotate it 90 degrees and slice it again. Instant minced egg.

Best,

Andy