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Cajun boiled eggs in spicy garlic butter sauce for a keto snack

Cajun Boiled Eggs with Spicy Garlic Butter Sauce

A warm, spicy, and easy-to-make comfort food that combines hard-boiled eggs with a rich, garlicky butter sauce infused with Cajun seasonings, perfect for late-night cravings.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Cajun, Southern
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Eggs
  • 6–8 large large hard‑boiled eggs, peeled Room temperature or chilled; slightly warm is preferred.
For the Spicy Garlic Butter Sauce
  • 8 tablespoons unsalted butter For a rich, silky base.
  • ¼ cup thinly sliced onions Adds mild sweetness and texture.
  • 1 tablespoon finely minced fresh garlic Or jarred minced garlic.
  • 1 teaspoon garlic paste Optional for deeper garlic flavor.
  • ¼ cup vegetable broth Use low-sodium if preferred.
  • 1 teaspoon Old Bay seasoning Brings savory warmth.
  • ¼ teaspoon cayenne pepper Adjust to taste for heat.
  • ½ teaspoon smoked paprika Regular paprika is okay.
  • ½ teaspoon garlic powder Layers the garlic flavor.
  • ½ teaspoon onion powder Enhances onion base.
  • ¼ teaspoon red pepper flakes Adds texture and visual appeal.

Method
 

Prepare the hard‑boiled eggs
  1. Place 6–8 eggs in a medium pot and cover with cold water by about an inch. Bring to a gentle boil over medium-high heat.
  2. Once boiling, cover the pot, turn off the heat, and let the eggs sit for 9–12 minutes based on desired yolk firmness.
  3. Drain the eggs and transfer to an ice bath for 5–10 minutes to stop cooking.
  4. Peel the eggs gently and set aside.
Melt the butter and soften the onions
  1. In a saucepan over medium heat, add unsalted butter and let it melt slowly.
  2. Add the sliced onions, cooking until softened and translucent (about 4–6 minutes).
Build the garlic base
  1. Stir in minced garlic and garlic paste, cooking for 30–45 seconds until aromatic.
  2. Add garlic powder and onion powder, stirring briefly.
Add the spices
  1. Sprinkle in Old Bay seasoning, smoked paprika, cayenne pepper, and red pepper flakes. Stir and cook for 30–60 seconds.
Deglaze and simmer
  1. Pour in vegetable broth and bring to a gentle simmer, scraping any browned bits.
  2. Allow the sauce to simmer for about 4–5 minutes to marry flavors.
Combine eggs and sauce
  1. Place the peeled hard‑boiled eggs in a heatproof bowl and pour the hot sauce over them to coat.
Serve
  1. Serve warm immediately, or chill for 30 minutes if preferred.
  2. Garnish with extra red pepper flakes or herbs if desired.

Notes

For a dairy-free version, substitute butter with a vegan buttery spread. Adjust spices to taste based on personal heat preference. Store in an airtight container for 3–4 days.