Put all the eggs in a single layer into a large pot. Fill with water to cover the eggs by about an inch. Place the pot over high heat and cover. When the water comes to a boil, turn off the heat and let the eggs sit in the water for about 15 minutes. Drain the hot water and run the eggs under cold water to cool.
While waiting for the eggs, prepare the red onions and bacon. Fry the bacon slices until crisp. Chop bacon into ¼-inch pieces. Finely chop the red onion until you have about 1 tablespoon. Set the bacon bits and chopped onion aside.
Carefully peel the cooled eggs and slice each one lengthwise. Remove the yolks from the whites and store in a small bowl. Place the white halves, cut side up, onto a serving plate. Set aside.
Use a fork to finely mash the egg yolks in the bowl. Then add the prepared bacon bits, the ½ cup of mayonnaise, the chopped red onion, ¼ teaspoon of celery salt, ½ teaspoon granulated sugar (if adding sugar at all) and ¼ teaspoon of freshly ground pepper.
Transfer the filling to a piping bag, or do what we did and use a zipper-locking bag. Trim about a ½-inch corner off the bottom of the bag. Pipe an equal amount of egg yolk filling into the 24 egg white “cups” – about 1½ tablespoons of filling. Of course you can also spoon the filling into the egg white cups using two teaspoons.
Garnish with chives and red pepper flakes. Loosely cover the deviled eggs with plastic wrap and refrigerate until ready to serve. Enjoy
MAKES 24 DEVILED EGGS