Bacon and egg salad

1. 1

   put your eggs in a pot with enough lukewarm water to cover them, bring to a boil ,cover and turn off the heat.let stand in hot water for 18 to 20 minutes.remove from heat and rinse with cold water to stop cooking process.

2. 2

   Let cool and peel eggs chopping them coarsely

3. 3

   Fry bacon over medium-high heat I usually start with a little bit of water in the pan so the bacon does not stick and it allows the fat to distribute evenly around the pan aiding in a nice even browning process

4. 4

   If your bacon isn't frying fast enough put another log on the fire

5. 5

   Cut thin slices lengthways on the celery sticks.

6. 6

   cut celery sticks in half place them all together and proceed to cut into find pieces be sure your fingers are tucked in if they're not sticking out you can't cut them off.

7. 7

   Leave root intact on onion to hold it together slice it lengthwise towards the root,not cutting through the root.

8. 8

   Crosscut fine slices of onion and chopped finely.

9. 9

   Put all chopped ingredients in mixing bowl

10. 10

    Add salt,pepper mustard and the dressing.

11. 11

    Combine all ingredients together gently not to smash the eggs up too much

12. 12

    Garnish with a little old bay,a pinch of dry parsley or fresh chopped parsley

* Per serving · 4 servings · Values may vary.