I don't know what I would do without my trusty egg slicer. It's not the most often-used gadget in my drawer, but it's one I am always glad to have on hand when I need it.
To slice eggs, you just lay your hard-boiled egg* on it, close the metal wires down over it and voila, perfectly uniform slices. To chop them further, I carefully pick up the sliced egg making sure it stays together, give it a quarter turn and slice again. Take the chopped egg and combine with mayo and mustard for a quick egg salad, or scatter them over a spinach salad with bacon. (Or any salad, really. I love egg on salad.)
I also use the egg slicer for slicing membrillo or quince paste to serve with manchego cheese. And speaking of cheese, I bet it would be good for slicing some medium-soft cheeses. I hear it's also great for slicing mushrooms, but I haven't tried that.
(I know this is a belated post, but I wanted to squeeze it in under the wire before starting in on the tutorials.)
*Don't know how to properly cook a hard-boiled egg? This is my method and it works great every time. No gray-green yolks. No rubbery whites.