Deviled Eggs with Bacon

Yield:	1 Servings
Categories:

6	lg	Eggs; hard-boiled and shelled
1/4	c	Minced celery
2	tb	Minced shallot; (I use onion)
1	tb	Dijon-style mustard
1/2	ts	Red wine vinegar; (up to 1)
		Salt
		Ground red; (cayenne) pepper
2	tb	(or as needed) mayonnaise; preferably homemade (Cains)
12		Very small parsley leaves
1	tb	Finely chopped crisp-cooked bacon