Add your eggs to a saucepan and cover with cold water. Bring the water to a slow boil (a little higher than a simmer and a little lower than a rolling boil) and cook for 8-10 minutes.
Remove the eggs from the hot water with a slotted spoon and set them into an ice bath (a bowl filled with ice and cold water) to stop the cooking process. Once cooled enough to handle, peel the eggs and chop them to the size you prefer them.
Make the Egg Salad
Mince the parsley and slice the green onions. Dice the cooked bacon. Add all the ingredients to a large bowl. Mix well until fully combined. Take a taste, and season lightly with salt and pepper if need be. Depending on the saltiness of your bacon, you may not need to add extra salt.
