Dessert

Spiced Buttered Eggs with Lemon and Herb Sauce Recipe

ByCharlotte Montgomery January 6, 2026January 6, 2026

Introduction

This flavorful egg boil recipe transforms simple boiled eggs into a savory dish with a rich, spiced butter sauce. It’s a perfect way to elevate your breakfast or snack with minimal effort and maximum taste.

The image shows several halved boiled eggs arranged closely, each featuring firm, bright white egg whites and rich, smooth deep yellow yolks. The yolks are topped with a glossy, slightly chunky orange sauce that covers parts of the whites as well, sprinkled with small black pepper flakes and thin slices of green onion. The sauce adds a shiny, moist texture with visible bits of seasoning, giving a vibrant color contrast. The eggs sit on a surface with a white marbled texture that complements the warm, appetizing colors of the dish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 large eggs (soft, medium, or hard boiled eggs)
3 tablespoons unsalted butter
1 small sweet onion, diced
2 garlic cloves, minced
1 tablespoon packed brown sugar
1/4 teaspoon old bay seasoning
1/4 teaspoon smoked paprika
1/4 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon lemon pepper seasoning
1/4 teaspoon coarse salt
1/8 to 1/4 teaspoon crushed red chili flakes
1/2 cup low-sodium chicken stock (or vegetable stock)
Juice from 1/2 a lemon
Diced scallions, for serving

Instructions

Step 1: Place the eggs in a single layer at the bottom of a medium pot and cover with cold water by 1 to 2 inches. Heat on high and bring to a rolling boil.
Step 2: Once boiling, turn off the heat, remove the pot from the burner, cover, and let eggs sit for 6–7 minutes for soft yolks, 8–9 minutes for medium, or 12–14 minutes for hard boiled.
Step 3: Transfer the eggs to a bowl of ice water using a slotted spoon and leave submerged for 2–3 minutes to cool and stop cooking.
Step 4: When cool, peel the eggs carefully and set them aside while you prepare the sauce.
Step 5: Melt the butter in a large nonstick skillet over medium-high heat. Add the diced onion and sauté until softened, about 3 minutes.
Step 6: Add minced garlic and cook for about 20 seconds until fragrant.
Step 7: Stir in brown sugar and all the spices: old bay, smoked paprika, dried oregano, garlic powder, onion powder, lemon pepper, coarse salt, and crushed red chili flakes. Mix well.
Step 8: Pour in the chicken stock and lemon juice, then simmer for 3–4 minutes until the sauce reduces slightly.
Step 9: Remove from heat and pour the warm sauce over the peeled eggs.
Step 10: Garnish with diced scallions and serve immediately.

Tips & Variations

For a vegetarian option, substitute chicken stock with vegetable stock.
Adjust the crushed red chili flakes quantity to control the heat level to your liking.
Add fresh herbs like parsley or cilantro for a fresh twist.
Serve eggs halved or quartered for easier eating as an appetizer or snack.

Storage

Store any leftover eggs with sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or microwave briefly, stirring sauce to maintain texture. Avoid overcooking the eggs during reheating to keep them tender.

How to Serve

The image shows a close-up view of several halved hard-boiled eggs arranged closely together. Each egg has a smooth white outer layer and a bright yellow yolk center that is coated with a glossy, rich-looking orange sauce, which appears slightly thick and textured with small bits in it. Thin slices of green onion are placed on top of the yolk and scattered around the sauce, adding a fresh contrast in color. The eggs and sauce rest on a surface with more sauce pooling around them, creating a shiny, flavorful look. The whole scene is set against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I boil eggs ahead of time for this recipe?

Yes, you can boil and peel the eggs in advance and refrigerate them for up to 2 days. Add the warm sauce just before serving to keep the eggs fresh and flavorful.