"Steve Wertz" wrote in message
...
I was making egg salad and noticed I had some bacon bits in the
fridge. Added about 2.5 tablespoons to a half-dozen-egg salad
(1/4 finely chopped red onion, mayo, chopped capers, and black
pepper) and it turned out pretty darn good. Best egg salad I
ever made.

The resulting sandwich had monster cheese, romaine, and more
mayo.

So next time you make egg salad, throw in some bacon bits. Real
bacon, not those Fake-O BacO's. Not so much that bacon is the
dominant flavor - just a small handful.

Send $3.00 for more great cooking tips!

-sw
I did the same with tiny shreds of peperoni sausage that I had in. Just
nuked it until crispy (30 to 60 seconds) poured off the fat and added to the
egg salad. Delicious ona sandwich!

Sarah