Hard boil 8 large eggs in a pot of cold water by bringing to a rolling boil over medium heat. Cover and remove from heat, letting them sit for 12 minutes, then transfer to an ice bath for 5 minutes before peeling and chopping.

In a mixing bowl, add the chopped eggs, ¾ cup mayonnaise, ½ teaspoon mustard, 1 teaspoon dried parsley, ½ teaspoon salt, and ½ teaspoon black pepper. Gently fold the ingredients together with a spatula.

Taste your egg salad and adjust seasoning with additional mustard or salt if desired.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving to enhance flavors.

Serve the egg salad on toasted bread or with crackers, garnished with extra parsley if desired.