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Egg Boil Recipe

Laura Ambrouse
Hard-boiled eggs in paprika garlic butter with softened onion and parsley
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Hard-boiled eggs meet a warm garlic, onion, and paprika butter sauce. Keep the heat gentle and finish with lemon for a saucy lunch for two.
Estimated Recipe CostAbout US$1.75 per batch (ingredient portions only; US grocery estimate, October 2026; prices vary; excludes tax, delivery, water, energy and optional extras)
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings (2 eggs each)
Course: Main Course
Cuisine: American
Calories: 334
Ingredients Equipment Instructions Nutrition Notes

Ingredients
  

Eggs
  • 4 large eggs about 200 g edible portion
  • as needed water and ice for cooking and cooling
Sauce
  • 3 tablespoons unsalted butter 42 g
  • 1/2 cup finely diced yellow onion 80 g
  • 3 cloves garlic minced, 9 g
  • 1 teaspoon sweet paprika 2.3 g
  • 1/8 teaspoon cayenne pepper 0.25 g
  • 1/4 teaspoon fine salt 1.5 g
  • 1/8 teaspoon black pepper 0.25 g
  • 1/4 cup water 60 ml
  • 1 tablespoon fresh lemon juice 15 g
  • 2 teaspoons chopped fresh parsley 2 g

Equipment

  • 1 Saucepan with lid
  • 1 Bowl for ice water
  • 1 small skillet
  • 1 Slotted spoon
  • 1 Food thermometer

Instructions
 

Method
  1. Place the eggs in a saucepan in a single layer and cover with cold water by 1 inch (2.5 cm). Bring to a boil, cover, remove from the heat, and let stand for 12 minutes. Check that both yolks and whites are firm; larger or very cold eggs may need longer. Transfer to ice water for 5 minutes, then peel.
  2. While the eggs cook, melt the butter in a small skillet over medium-low heat. Add the onion and cook for 6–8 minutes, stirring, until soft and translucent. Add the garlic and stir for 30 seconds without browning it.
  3. Stir in the paprika, cayenne, salt, and pepper. Immediately add the measured water and simmer gently for 2 minutes, stirring, until the sauce coats a spoon lightly.
  4. Add the peeled eggs. Turn gently in the sauce for 1–2 minutes until hot. If using previously refrigerated cooked eggs, heat them throughout to 165°F (74°C). Add a tablespoon of water if the pan becomes dry.
  5. Take the pan off the heat, stir in the lemon juice and parsley, and divide between two bowls. Cut an egg in half if desired and spoon the onion sauce over each portion. Serve promptly.

Nutrition

Serving: 2 eggs with sauce (1/2 batch)Calories: 334kcalCarbohydrates: 7.7gProtein: 13.7gFat: 27.9gSaturated Fat: 13.9gPolyunsaturated Fat: 2.2gMonounsaturated Fat: 9gCholesterol: 418mgSodium: 421mgPotassium: 251mgFiber: 1.3gSugar: 3.2gCalcium: 78mgIron: 1.7mg

Notes

Contains eggs and milk. Nutrition estimates half the batch, including all sauce, using USDA SR Legacy ingredient weights; no rice, bread or other sides included. Omit cayenne for a milder version; the estimate includes it. Cook whites and yolks firm. Refrigerate promptly at 40°F (4°C) or below, use within 3–4 days, and reheat to 165°F (74°C). Count storage time from when any precooked eggs were made. Do not leave out more than 2 hours, or 1 hour above 90°F (32°C). Trans fat is omitted because complete ingredient data are unavailable. Heat-sensitive vitamins are not estimated after cooking.

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