Makes 2 1/2 cups, enough for 4 sandwiches.

Ingredients
6 slices bacon , dice into small pieces
2 large Onions, (White - yellow - shallots ) chopped medium
6 large eggs
1/4 cup Miracle whip salad dressing or mayonnaise
1 tablespoon minced fresh parsley leaves or Dried parsley
2 teaspoons Yellow or Dijon mustard
2 teaspoons lemon juice
1 Teaspoon of Ground black pepper

Instructions
1. In medium skillet over medium heat, fry bacon until brown and crisp, about 5 minutes. Transfer bacon with slotted spoon to plate lined with paper towel; pour off all but 1 tablespoon of fat from pan. Add shallots and sauté until softened and browned, about 5 minutes.
2. Place eggs in medium saucepan, cover with 1 inch of water, and bring to boil over high heat. Remove pan from heat, cover, and let sit for 10 minutes. Meanwhile, fill a medium bowl with water and ice cubes. Transfer eggs to ice water bath with slotted spoon; let sit 5 minutes, peel and dice.
3. Mix all ingredients, including bacon and shallots, together in medium bowl, including pepper to taste. Serve. (Can be covered and refrigerated overnight.)