Ingredients
5eggs
4bacon slices
2tbspdijon mustard,or to taste
1cupmayonnaise
3celery stalks,minced
2lbssmall potatoes
2tbspfresh parsley,chopped, to garnish
salt and pepper,to taste
Preparation
Place the potatoes in a pot with enough water to cover, then bring to a boil.
Cook for about 20 minutes, or until tender. Drain and cool.
Place the eggs in a saucepan, then cover with cold water. Bring the water to a boil and immediately remove from heat.
Cover, and let the eggs stand in hot water for about 10 to 12 minutes. Remove from hot water, then place in a bowl of cold water to cool.
Peel the eggs, and place 3 of them into a large bowl. Reserve the rest for later.
Mash the eggs in the bowl with a fork. Stir in the mustard, mayonnaise, celery, salt, and pepper. Set aside.
Cook the bacon slices in the microwave for about 4 minutes, until crisp, or fry in a skillet over medium-high heat.
Crumble 2 of the bacon slices into the mayonnaise mixture. Reserve the rest for garnish.
Peel and chop the potatoes, then stir into the bowl until evenly coated.
Slice the 2 remaining eggs, and place them on top of the salad.
Crumble the remaining bacon over the eggs, then sprinkle parsley over the top. Serve, and enjoy!
