"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