Begin by placing your eggs in a saucepan and covering them with cold water. Bring to a rolling boil over high heat, then reduce heat to low and cover. Let simmer for 9–12 minutes, then transfer to an ice bath for at least 5 minutes to cool.

In a medium saucepan over medium heat, add ½ cup of unsalted butter. Allow it to melt completely, swirling occasionally. Do not let it brown.

Add sliced onions to the melted butter and sauté for about 3-4 minutes until they soften and turn slightly golden.

Stir in minced garlic, garlic paste, Old Bay seasoning, cayenne pepper, paprika, garlic powder, and onion powder. Cook for another 1-2 minutes until fragrant.

Carefully add vegetable broth to the saucepan, stirring well to combine. Increase heat slightly to bring to a gentle simmer for about 5 minutes.

After eggs have cooled, gently peel and place in a shallow bowl. Ensure they are intact.

Pour the sauce over the boiled eggs, ensuring each egg is coated. Let flavors soak in for a minute.

Serve warm or allow to chill. Garnish with fresh parsley or red pepper flakes as desired.