Thinly shave the Brussels sprouts and place in a large bowl. Set aside.
Place eggs in a saucepan and cover with water by 1 inch. Bring water to a boil. Once the water boils, remove from heat. Cover the saucepan and let stand for 15 minutes. Once cooled, peel and roughly chop. Add to shaved sprouts.
In a large skillet, fry bacon until crisp, remove to paper towel lined plate. Remove 6 tablespoons rendered fat to a small saucepan. Whisk in red wine vinegar, sugar, Dijon mustard, salt and pepper and warm over low heat.
To the remaining bacon fat in the skillet, cook the red onion for 7-8 minutes until lightly browned, adding a bit of olive oil if needed.
Add the bacon and red onion to the bowl of sprouts and egg. Toss well with desired amount of warm bacon dressing. Season with salt and freshly ground black pepper. Serve immediately.