Place the eggs in a medium saucepan, cover with 1-inch of water and bring to a boil. Boil the eggs for 10 minutes or until hard boiled. Allow to completely cool before peeling and dicing.

Cook bacon and crumble.

Cut the celery into small cubes and mix with chopped parsley. Mix with mayonnaise, lemon juice and mustard, then stir through diced eggs, chopped lettuce and crumbled bacon, leaving aside a small amount to sprinkle on top. Add salt and pepper to taste.