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Cajun Boiled Eggs

Cajun Boiled Eggs: Spicy Garlic Butter Bliss Awaits

Discover the zesty Cajun Boiled Eggs, a spicy garlic butter snack perfect for late-night cravings.
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Prep Time 10 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 20 minutes
Servings: 4 eggs
Course: Snacks
Cuisine: Cajun
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Eggs
  • 6-8 large eggs Hard-Boiled Eggs Ensure they are peeled for easy enjoyment.
For the Sauce
  • 1 stick Unsalted Butter Can substitute with ghee for a lactose-free option.
  • 1/4 cup Sliced Onions Shallots work well as a substitute if desired.
  • 1 tbsp Minced Garlic Fresh garlic is preferred.
  • 1 tsp Garlic Paste Use in moderation to suit your taste.
  • 1/4 cup Vegetable Broth Chicken broth is a great alternative.
For the Spices
  • 1 tsp Old Bay Seasoning Substitute with your favorite Cajun spice blend if needed.
  • 1/4 tsp Cayenne Pepper Adjust to taste or omit for a milder version.
  • 1/2 tsp Paprika Using smoked paprika adds an aromatic depth.
  • 1/2 tsp Garlic Powder Substitutes are acceptable but less potent.
  • 1/2 tsp Onion Powder Use fresh onions for a vibrant taste.
  • 1/4 tsp Red Pepper Flakes Adjust according to your spice tolerance.

Equipment

  • medium-sized pot
  • Saucepan
  • ice bath
  • shallow bowl

Method
 

Step-by-Step Instructions for Cajun Boiled Eggs
  1. Begin by filling a medium-sized pot with water and bring it to a rolling boil. Lower in 6-8 large, cold eggs and cook for 9-12 minutes.
  2. Transfer the eggs to an ice bath to cool quickly.
  3. In a saucepan, melt 1 stick of unsalted butter over medium heat. Add in 1/4 cup of sliced onions and sauté for 3-4 minutes.
  4. Stir in 1 tablespoon of minced garlic and 1 teaspoon of garlic paste. Add 1 teaspoon of Old Bay seasoning, 1/4 teaspoon of cayenne pepper, 1/2 teaspoon of paprika, and 1/2 teaspoon of garlic and onion powder.
  5. Cook for 1-2 minutes until the garlic is aromatic. Then pour in 1/4 cup of vegetable broth and let it simmer for about 5 minutes.
  6. Carefully peel the cooled hard-boiled eggs and place them in a shallow bowl. Pour the hot sauce over the eggs.
  7. Serve warm or chilled, optionally garnished with fresh herbs or red pepper flakes.

Nutrition

Serving: 1eggCalories: 200kcalCarbohydrates: 3gProtein: 10gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 186mgSodium: 300mgPotassium: 60mgVitamin A: 10IUCalcium: 5mgIron: 1mg

Notes

Store peeled eggs for up to 3 days in an airtight container. The sauce can be frozen for up to 3 months.

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