Ingredients
4
hard-cooked eggs, peeled, finely chopped
1/4
cup diced celery
2
tablespoons pickle relish
2
tablespoons light mayonnaise
8
mini sandwich buns, split
1/2
cup shoestring potatoes
Preparation
In medium bowl, combine all ingredients except buns and shoestring potatoes; mix well. Cover; refrigerate until serving time.
To serve, spread egg salad mixture on bottom halves of buns. Sprinkle with potatoes. Cover with top halves of buns.
