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!
>
> -sw

Dang, that's a great idea! I'll be sure to send my $3 to you on the
second Tuesday of next week I'm gonna have to try the bacon bits
with chicken salad -- bet that'd be good, too.

Sky