Bring a pot of water to a boil and add the eggs. Boil for 8
minutes.

While the eggs are cooking, prepare an ice bath for the eggs
and then cook the bacon until crispy, then dice into small pieces.

Once the eggs are done boiling, drain the hot water and
transfer the eggs to the ice water bath to cool.

Once cooled, peel the eggs and chop into small pieces.

In a medium bowl, combine the chopped eggs, mayonnaise, and
mustard. Stir to mix and season with salt and pepper, to taste.

Add the diced bacon and chopped parsley and mix until well
combined.

Serve immediately or refrigerate, covered, for up to 3 days.