6 peeled hard boiled eggs

1 cup unsalted butter

1/2 onion, finely diced

4 garlic cloves, minced

1/2 lemon

1 bay leaf

1 tsp Old Bay seasoning (or to taste)

2 tsp paprika

1 tsp garlic powder

1 tsp onion powder

1 tsp oregano

1/2 tsp cayenne pepper

1/2 tbsp brown sugar

1 tsp crushed red pepper flakes

Salt and pepper, to taste

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In a large skillet over medium heat, melt the butter completely.
Stir in the finely diced onion and cook for 3–4 minutes until softened.
Add the minced garlic and cook until fragrant, about 1 minute.
Squeeze in the lemon juice, then add the bay leaf, Old Bay seasoning, paprika, garlic powder, onion powder, oregano, cayenne pepper, brown sugar, and red pepper flakes.
Stir well and cook for another 2–3 minutes, letting the spices bloom in the butter.
Season the sauce generously with salt and pepper.
Gently add the peeled hard-boiled eggs into the sauce and cook for 1 minute, spooning the sauce over them to fully coat.
Remove from heat and serve warm.

Skip the cayenne and red pepper flakes for a milder version.

Add cooked shrimp or diced sausage for more protein.

Try soft-boiled eggs for a gooier texture.

Use lime juice instead of lemon for a citrus twist.

Top with fresh herbs like parsley or cilantro for freshness.