Place eggs in a pot (single layer) and cover with water and bring to a boil. Turn off heat and cover with lid for 12 minutes. Remove eggs, crack one at a time and start to peel under cool running water. Gently dry them with a paper towel, then slice 2/3 off the top of each egg and placing yolks in a small mixing bowl and reserving the rest of the whites.  Finely chop egg yolks and transfer to a medium-sized mixing bowl.  Add mayonnaise. celery, salt, jalapeño, roasted red pepper. parsley, and brown mustard to the egg whites and stir until combined. Fluff egg yolks with a fork and fold into the egg salad. Taste for seasoning. Fill each egg with approximately 1 tbsp of egg salad and top with crispy fried onions. Transfer the extra egg salad to a serving dish and pair with butter crackers.  Enjoy!