Add the eggs to a pot and cover with water. Bring the water to a boil, then reduce the heat to MED-HIGH. Cook the eggs for 12 minutes.
Transfer the eggs to an ice bath. Once cool, peel the eggs, then chop into 1/2-inch thick pieces.
In a small bowl combine the mayonnaise, chopped eggs, Dijon mustard, chopped celery, lemon juice, and season with salt and pepper. Stir well.
Garnish with some chopped parsley.