Description
Cajun Boiled Eggs with Spicy Garlic Butter Sauce is a flavorful keto-friendly late-night snack featuring hard-boiled eggs smothered in a rich, buttery sauce infused with garlic, onions, and bold Cajun spices. This dish is quick to prepare and packs a satisfying, spicy punch perfect for any time craving strikes.
Ingredients
Scale
Eggs
- 6–8 hard-boiled eggs, peeled
Spicy Garlic Butter Sauce
- 1 stick unsalted butter (about 113 grams)
- 1/4 cup sliced onions
- 1 tbsp minced garlic
- 1 tsp garlic paste
- 1/4 cup vegetable broth
- 1 tsp Old Bay seasoning
- 1/4 tsp cayenne pepper
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp red pepper flakes
Instructions
- Boil and Peel Eggs: Start by boiling the eggs until hard-boiled, then peel them carefully and set them aside for later.
- Melt Butter: Place a saucepan over medium heat and melt the unsalted butter until it becomes fully liquid and starts to bubble gently.
- Sauté Onions: Add the sliced onions to the melted butter and cook until they become soft, translucent, and fragrant, which should take a few minutes.
- Add Garlic and Spices: Stir in the minced garlic, garlic paste, Old Bay seasoning, cayenne pepper, paprika, garlic powder, onion powder, and red pepper flakes to the butter and onion mixture, mixing well to combine all the flavors.
- Simmer with Broth: Pour in the vegetable broth and allow the sauce to simmer gently for 5 minutes, letting the flavors meld together and thicken slightly.
- Combine Eggs and Sauce: Place the peeled hard-boiled eggs into a serving bowl and pour the hot spicy garlic butter sauce evenly over the eggs.
- Serve: Enjoy the eggs warm for a comforting snack or chilled for a refreshing twist; either way, they are bursting with bold, spicy flavor.
Notes
- For an extra kick, increase the cayenne pepper or red pepper flakes to your desired heat level.
- Use fresh garlic for the best flavor; garlic paste intensifies the garlic taste but can be omitted if unavailable.
- This dish is perfect for meal prep and can be stored refrigerated for up to 3 days.
- Vegetable broth adds depth to the sauce, but chicken broth may be used as a substitute for a richer flavor.
- If you prefer, peel eggs immediately after boiling by shocking them in ice water, which makes peeling easier.
