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Cajun Boiled Eggs with Spicy Garlic Butter Sauce

Cajun Boiled Eggs with Spicy Garlic Butter Sauce combine creamy richness with a zesty kick, perfect for a late-night snack.
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Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 4 eggs
Course: Snacks
Cuisine: Cajun
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Eggs
  • 6-8 pieces Hard-Boiled Eggs peeled for ease of eating
For the Sauce
  • 4 tablespoons Unsalted Butter adds richness; substitute ghee for a dairy-free option
  • 0.5 cup Sliced Onions provides sweetness; substitute with shallots for a milder taste
  • 3-4 cloves Minced Garlic key flavor component; fresh garlic or garlic powder works well
  • 1 tablespoon Garlic Paste enhances the garlic flavor; substitute with more fresh minced garlic if needed
  • 1 cup Vegetable Broth adds depth; chicken broth can be used for a non-vegetarian option
  • 1 tablespoon Old Bay Seasoning offers a unique spice blend; substitute with a Cajun seasoning blend or homemade mix
  • 0.5 teaspoon Cayenne Pepper provides heat; adjust based on spice preference
  • 1 teaspoon Paprika contributes mild sweetness and color; use smoked paprika for a deeper flavor
  • 1 teaspoon Garlic Powder boosts garlic flavor in the sauce
  • 1 teaspoon Onion Powder complements flavors with added depth
  • 1 teaspoon Red Pepper Flakes for extra heat; omit or reduce for a milder sauce

Equipment

  • pot
  • medium saucepan
  • ice bath
  • serving bowl

Method
 

Step-by-Step Instructions
  1. Start by placing 6-8 eggs in a pot and covering them with water. Bring the water to a rolling boil over medium-high heat, then reduce to a simmer. Cook the eggs for 9-12 minutes for hard-boiled perfection. Once done, transfer the eggs to an ice bath for 5 minutes to cool, making peeling easier. Once cooled, peel the eggs and set them aside.
  2. In a medium saucepan over medium heat, melt 4 tablespoons of unsalted butter until it’s fully liquefied and begins to bubble gently. This should take about 2-3 minutes.
  3. Add ½ cup of sliced onions to the melted butter, stirring frequently. Cook them for 3-5 minutes until they become soft and translucent.
  4. Stir in 3-4 minced garlic cloves, 1 tablespoon of garlic paste, and the spices: 1 tablespoon of Old Bay seasoning, ½ teaspoon cayenne pepper, and 1 teaspoon paprika. Cook for another 1-2 minutes.
  5. Pour in 1 cup of vegetable broth into the spiced onion mixture. Bring the sauce to a gentle simmer, adjusting the heat to maintain a low boil. Allow the sauce to simmer for about 5 minutes.
  6. Place the peeled boiled eggs in a serving bowl and pour the hot, spicy garlic butter sauce over them. Ensure each egg gets generously coated.

Nutrition

Serving: 1eggCalories: 200kcalCarbohydrates: 2gProtein: 12gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 370mgSodium: 500mgPotassium: 150mgVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

Store leftover Cajun boiled eggs in an airtight container for up to 3 days. Leftover sauce can be refrigerated for up to 5 days.

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