Begin by bringing a large pot of water to a rolling boil over high heat. Gently add your eggs, ensuring they’re fully submerged. Lower the heat to medium and let them boil for 10-12 minutes until hard-boiled. Once done, transfer the eggs to an ice water bath for 5 minutes and peel them.

In a medium saucepan, melt 4 tablespoons of unsalted butter over medium heat. Keep an eye on it to prevent browning.

Add the sliced onions to the melted butter and sauté for about 4-5 minutes until soft and translucent.

Stir in 2 tablespoons of minced garlic, 1 tablespoon of garlic paste, 1 tablespoon of Old Bay seasoning, a pinch of cayenne, 1 teaspoon of paprika, garlic powder, onion powder, and red pepper flakes. Sauté for 1-2 minutes until fragrant.

Pour in 1 cup of vegetable broth, stirring to combine. Raise the heat slightly and bring to a gentle simmer. Let it simmer for 5 minutes, stirring occasionally.

Add the boiled eggs to the saucepan, gently spooning the sauce over them. Allow to sit for 2-3 minutes to absorb flavors.

Transfer the eggs to a serving bowl, spooning any remaining sauce over the top. Garnish with chopped parsley or extra red pepper flakes.