On Thu, 07 Dec 2006 02:27:58 GMT, Steve Wertz
> wrote:

>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!

I don't know about three dollars, but that egg salad sounds yummy!