Ingredients
Scale
6–8 large eggs, hard-boiled and peeled
1 stick (1/2 cup) unsalted butter
1/4 cup thinly sliced onions
1 tbsp fresh minced garlic
1 tsp garlic paste
1/4 cup vegetable broth
1 tsp Old Bay seasoning
1/4 tsp cayenne pepper
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp crushed red pepper flakes
Salt and black pepper to taste
Fresh parsley or chives for garnish (optional)
Instructions
- Place peeled hard-boiled eggs in a serving bowl and set aside.
- In a saucepan over medium heat, melt the butter.
- Add sliced onions and cook until soft and fragrant, about 3-4 minutes.
- Stir in minced garlic and garlic paste; cook for 30-60 seconds until aromatic.
- Add all dry seasonings (Old Bay, cayenne, paprika, garlic powder, onion powder, red pepper flakes) and stir for 1 minute to bloom.
- Pour in vegetable broth, reduce heat to medium-low, and simmer for 4-5 minutes.
- Taste sauce and adjust seasoning with salt and pepper.
- Pour the hot sauce over the hard-boiled eggs. Gently coat the eggs.
- Garnish if desired. Serve warm or chilled.
Notes
- For a dairy-free version, use a high-quality plant-based butter.
- Adjust the cayenne pepper to control the heat level.
- The sauce can be made ahead and stored separately for up to 3 days. Reheat gently before combining with eggs.
- Serve with crusty bread for dipping into the delicious sauce.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Appetizer, Snack
- Method: Boiling, Simmering
- Cuisine: Cajun-Inspired, American
- Diet: Vegetarian, Gluten-Free, Low-Carb, Keto-Friendly
Nutrition
- Serving Size: 2-3 eggs with sauce
- Calories: 180 calories
- Sugar: <1g
- Sodium: ~280mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 1–2g
- Fiber: <1g
- Protein: 12g
- Cholesterol: ~370mg