Originally Posted by callen

Good idea - must try it. I also use something to make egg salad that most people wouldn't think of. I use my pastry blender(the semi rounded thing that you hold on top with rounded flat blades that chop your butter etc into the sugar or flour mixture) make sure the blades are not the wire ones as that is maybe not strong enough to chop the eggs.
For me, this works like a charm. In Canada, we call it a pastry blender but may be called something else in the States. You chop down on your items until they are the consistency you want. Makes perfect egg mixture for egg salad.