Houston chef Brandi Key, the culinary director of all-day eateries Daily Gather and Dish Society, amps up the heat in her Bacon & Mustard Deviled Eggs by layering the tangy bite of Dijon, the textural pop of whole-grain mustard, and nose-tingling horseradish and Tabasco. To pay homage to the omnipresent can of bacon drippings in Southern kitchens, she crowns each with chopped bacon. “This recipe is a heartfelt tribute to my grandmothers, who taught me to love the bold taste of mustard and horseradish and instilled in me a passion for cooking,” Key says. “I can still vividly recall the tin of bacon grease that sat next to each of their stoves—a testament to their frugal nature and love for flavorful food. ”
