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.

I used to make and egg salad with bacon in it. It was
from a recipe I had for breadsticks with egg salad
spread/dip. I loved it.
Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?