On Sun 10 Aug 2008 07:04:22p, Andy told us...

> 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
>

Actually, that's usually what I use, but after that I mash it a bit more
with a fork. If I'm only making a couple of eggs, I just use the fork.
But for larger quantities the egg slicer is really an expedient.

--
Date: Sun, 08/10/08

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