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Deviled Scrambled Eggs Sandwiches

For the Worcestershire sauce, I used Lady Jayne, a small producer in upstate New York. I served the sandwiches with a couple of slices of crispy baked bacon (page 24).


  • 6 Araucana or organic eggs

  • 1 tablespoon hot sauce

  • 1 tablespoon French’s yellow mustard

  • 1 teaspoon Worcestershire sauce

  • 1/2 teaspoon sweet paprika

  • Rachael Ray 24/7 Seasoning  or your favorite all-purpose seasoning blend

  • 3 to 4 tablespoons butter

  • 1 red Fresno chile, seeded and minced

  • 1 small red bell pepper

  • 1/2  red onion, small diced

  • 6 slices white bread, toasted and buttered


In a bowl, beat together the eggs, hot sauce, mustard, Worcestershire sauce, paprika, and seasoning blend to taste.

In a large skillet, melt the butter over medium heat. Add the chile, bell pepper, and onion and sauté for about 5 minutes.

Dump in the egg mixture and cook to scramble. Serve it up on the toast as sandwiches.

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