Ingredients

• 10 slices pumpernickel or rye bread
• 8 eggs, hard-boiled, peeled and chopped
• 2 stalks celery, finely chopped
• 1 tablespoon freshly chopped chives
• 1 tablespoon freshly chopped parsley leaves
• 2 tablespoons Dijon mustard
• 1/3 cup mayonnaise
• 3 slices bacon, cooked crisp and cut into shards
• Salt and freshly ground black pepper

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Instructions

1. Toast the bread slices and cut each slice into 4 triangular pieces. Set aside.
2. In a large bowl mix all the remaining ingredients until well combined. Season with salt and pepper, to taste.
3. Immediately before serving, arrange the toast triangles on a platter and scoop about 1 tablespoon of egg salad onto each. Top with bacon shards and serve.