Description
This egg boil with sausage is a hearty, comforting dish full of rich flavors and spices. The boiled eggs soak up all the seasoning from the savory butter-based sauce while the sausage adds a smoky, meaty depth. Perfect for a casual weeknight dinner or a weekend treat, it pairs well with rice, corn, or crusty bread to soak up every drop of the sauce.
Ingredients
6 large eggs
12 oz smoked sausage (sliced into rounds)
1 stick (½ cup) unsalted butter
1 tablespoon minced garlic
1 tablespoon Cajun seasoning
1 teaspoon Old Bay seasoning
1 teaspoon paprika
½ teaspoon black pepper
Salt to taste
½ cup chicken broth or water (optional, for thinner sauce)
Fresh parsley (optional, for garnish)
Instructions
Place the eggs in a saucepan and cover them with water. Bring to a boil over medium-high heat. Once boiling, cover the pan, remove it from the heat, and let it sit for 10-12 minutes. Drain and transfer the eggs to an ice bath to cool. Peel and set aside.
In a large skillet over medium heat, melt the butter. Add the sliced sausage and cook for 5-6 minutes until browned and slightly crispy on the edges.
Add the minced garlic to the skillet and sauté for about a minute until fragrant. Stir in the Cajun seasoning, Old Bay, paprika, black pepper, and salt. Cook the spices in the butter for another minute to release their flavors.
Add the peeled boiled eggs to the skillet and gently stir to coat them in the seasoned butter sauce. Simmer for 2-3 minutes to let the eggs absorb the flavors. If you prefer a thinner sauce, pour in the chicken broth or water and stir to combine.
Taste and adjust seasoning if needed. Let everything simmer together for a few more minutes.
Garnish with chopped fresh parsley if desired and serve warm.
Notes
For extra flavor, you can score the boiled eggs lightly before adding them to the sauce. If you want a spicier version, add crushed red pepper flakes or a few dashes of hot sauce. This dish can also be customized with potatoes or corn for a full seafood-boil-style experience—just adjust seasoning and liquid amounts accordingly.