Garlic Butter Egg Boil with Lemon and Paprika
Four hard-cooked eggs coated in a garlic, butter, lemon, and paprika sauce with a little brown sugar.
Ingredients
Eggs and sauce
- 4 large eggs
- 4 tablespoons unsalted butter
- 4 cloves garlic Minced
- 1 teaspoon salt-free seafood-style seasoning
- 2 tablespoons light brown sugar
- 1 teaspoon onion powder
- 1 teaspoon salt-free lemon pepper
- 1 teaspoon paprika
- 1/4 teaspoon red pepper flakes
- 1 cup low-sodium vegetable broth
- 2 tablespoons lemon juice
- 1/4 teaspoon fine salt Optional; add only after tasting sauce
- 2 tablespoons chopped parsley
Instructions
- Cover four eggs with an inch of cold water in a saucepan. When boiling begins, put on the lid and take the pan off the burner. Let stand 12 minutes; confirm firm yolks and whites.
- Chill the eggs in an ice-water bath for 5 minutes and remove the shells.
- In a 10-inch skillet, liquefy the butter on medium-low. Stir in minced garlic for 60 seconds, keeping it light in color.
- Mix in sugar, salt-free seafood-style seasoning, onion powder, salt-free lemon pepper, paprika, and pepper flakes. Add vegetable broth and bubble gently, uncovered, for 5–8 minutes.
- Stir lemon juice into the reduced liquid. Taste before adding any of the optional salt.
- Set peeled eggs in the skillet. Turn carefully through the sauce for 2–3 minutes, scatter parsley over them, and serve warm.
Notes
Keep the finished dish cold within 2 hours and eat refrigerated portions within 3 days. Warm leftovers to 165°F. If microwaving, slice eggs first; intact boiled eggs can burst. This recipe uses salt-free blends.