Dijon Herbed Egg Salad Toasts

• 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

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

pumpernickel, eggs, stalks celery, chives, freshly chopped, mustard, mayonnaise, bacon, salt

Taken from www.foodnetwork.com/recipes/sandra-lee/dijon-herbed-egg-salad-toasts-recipe.html (may not work)