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


That is just about the same way I started to make egg salad with
chopped mushrooms. I had left over cooked mushrooms, having forgotten
to serve them for lunch and I wanted to use them up as quickly as
possible. I was making egg salad as a dinner appetizer and mixed in
the mushrooms. My husband loved the dish!

After that, it was my preferred way to make egg salad. I would mix
hard boiled chopped eggs with mayonnaise, then coarsely chop or thinly
slice mushrooms (White or Cremini are fine), sauté them with chopped
onions until all liquid was gone, wait until they were cool, then mix
them with the eggs and add salt and freshly ground black pepper as needed.

This was especially good when used for stuffing such things as cherry
tomato halves or mini puff pastry shells for appetizers.

I won't charge you for the recipe, on the other hand you may not
complain if you do not like the salad. )