Dijon Herbed Egg Salad Toasts

Ingredients

• 2 stalks celery finely chopped
• 1 tablespoon freshly chives chopped
• 3 slices bacon crisp cooked cut into shards
• 2 tablespoons dijon mustard 
• 8  eggs peeled chopped
• 0.3 cup mayonnaise 
• 1 tablespoon freshly parsley leaves chopped
• 10 slices cocktail rye bread 
• 40 servings salt and pepper black freshly ground

Equipment

• bowl

Directions

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.