Description
Spicy Southern Butter-Soaked Boiled Eggs
Transform ordinary hard-boiled eggs into rich, buttery, and spicy Southern delights in under 15 minutes! Perfect as a snack, side, or brunch star.
Ingredients
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6–8 hard-boiled eggs, peeled and halved
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¼ cup (½ stick) butter, melted (salted or unsalted)
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½ tsp Old Bay Seasoning (or substitute: celery salt + paprika + pinch of allspice)
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¼ tsp garlic powder
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¼ tsp onion powder
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¼ tsp crushed red pepper flakes (adjust to taste)
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¼ tsp black pepper, freshly cracked if possible
Optional twists:
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Lemon pepper or Cajun seasoning for extra zing
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Everything Bagel seasoning for a savory, nutty variation
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Smoked paprika + fresh dill/chives for earthy warmth
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Buffalo-style: replace 2 tbsp butter with hot sauce
Instructions
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Prep the Eggs:
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Peel hard-boiled eggs and slice in half lengthwise.
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Arrange cut-side up in a shallow dish or pie plate.
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Make Spiced Butter:
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Melt butter in a small saucepan over low heat (or microwave in 20-second bursts).
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Remove from heat and whisk in Old Bay, garlic powder, onion powder, red pepper flakes, and black pepper until combined.
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Butter Bath:
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Slowly pour the spiced butter over the eggs, making sure each yolk gets a generous coating.
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Optional: use a spoon to distribute evenly.
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Soak for Maximum Flavor:
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Let eggs sit for 2–3 minutes to allow the butter to seep into the yolks and whites.
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Serve & Enjoy:
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Serve immediately while warm.
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Optional garnish: fresh parsley, chives, or a light dusting of paprika.
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Pair with crusty bread, biscuits, or serve as a unique side for grilled meats or barbecue.
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Notes
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Easy peeling: Steam eggs 12–13 min, then ice bath. Slightly older eggs peel best.
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Make ahead: Eggs can be prepped 3 days in advance. Butter sauce is best fresh, but refrigerated assembled eggs are great cold.
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Butter solidifies fast? Room-temp dish and serve immediately to keep the “soaked” texture.
Nutrition
- Calories: 120 Cal per serving
- Fat: 10g
- Carbohydrates: 1g
- Protein: 6g