Follow these simple steps to create your Egg Salad with Bacon:

1. Boil the Eggs: Place eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, cover, remove from heat, and let stand for 12-14 minutes.
2. Cook the Bacon: While the eggs are cooking, fry the bacon strips in a skillet over medium heat until crispy. Remove and drain on paper towels. Once cool, chop the bacon into small pieces.
3. Cool and Peel the Eggs: After the eggs are done, transfer them to a bowl of ice water for a few minutes. Once cooled, peel the shells off.
4. Chop the Eggs: Cut the peeled eggs into small pieces and place them in a mixing bowl.
5. Mix Salad Ingredients: In the bowl with the chopped eggs, add mayonnaise, Dijon mustard, chopped green onions, parsley, salt, pepper, and lemon juice if using. Stir gently to combine, making sure not to mash the eggs too much.
6. Add Bacon: Finally, fold in the chopped bacon until evenly distributed throughout the salad.
7. Chill: Cover the bowl with plastic wrap and refrigerate the egg salad for at least 30 minutes before serving. This enhances the flavors.
8. Serve: Once chilled, serve on your choice of bread, with crackers, or over a bed of greens.