Mustard and Bacon Deviled Eggs

A spicy Texas take on the quintessential Southern side

Photo: Debora Smail

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. ”

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  • Mustard and Bacon Deviled Eggs (Yield: 8 servings)

    • 12 whole eggs

    • 6 tbsp. mayonnaise

    • 3 tbsp. whole-grain mustard

    • 1 tbsp. Dijon mustard

    • 1 tsp. prepared horseradish

    • 1 tsp. lemon juice

    • 1–2 dashes Tabasco

  • For the garnish

    • 6 slices of bacon, cooked until crispy, then chopped fine

    • 1 green onion, sliced crosswise from the green tops to the white bulb, root end discarded

    • 4–6 dashes Tabasco

    • Pinch of black pepper

    • Pinch of smoked sea salt


  1. Hard-boil the eggs in a medium pot. Carefully drain off the boiling water. Add cold water and ice cubes to the pot to cover the eggs and to cool them for about 5 minutes.

  2. Once eggs have cooled, peel them, and cut them in half lengthwise. Scoop out the egg yolks and place them in a mixing bowl, an electric mixer, or a food processor. It’s best to use an electric mixer or a food processor to ensure a creamy consistency. Add the mayonnaise, whole grain mustard, Dijon mustard, prepared horseradish, lemon juice, and 1 to 2 dashes of Tabasco, and blend until the yolk mixture is completely smooth.

  3. Place the yolk mixture into a piping bag, or use a spoon to dollop the mixture into the egg whites. Place on a serving platter. If you have a deviled egg dish, by all means, use it!

  4. Garnish the platter of eggs with a sprinkling of chopped bacon, sliced green onions, 4 to 6 dashes of Tabasco, a pinch of black pepper, and a pinch of smoked sea salt. The smoked sea salt makes the bacon flavor pop!