Start by bringing a pot of water to a rolling boil over high heat. Gently add 6-8 eggs and let them boil for about 9-12 minutes for a perfect hard-boiled consistency. Once cooked, quickly transfer the eggs to an ice bath for a few minutes to stop the cooking process. Once cooled, peel the eggs carefully and set them aside.

In a medium saucepan, melt 1 stick of unsalted butter over medium heat. Stir occasionally to prevent burning.

Add 1/4 cup of sliced onions to the melted butter and cook for about 3-5 minutes, stirring frequently, until soft and fragrant.

Stir in 1 tablespoon of minced garlic and 1 teaspoon of garlic paste, cooking for an additional minute. Then, add 1 teaspoon of Old Bay seasoning, 1/2 teaspoon of cayenne pepper, and paprika to taste.

Pour in 1/4 cup of vegetable broth and stir well. Allow this mixture to simmer for about 5 minutes on medium heat.

Place the peeled boiled eggs in a large bowl and pour the hot spicy garlic butter sauce over them, ensuring each egg is generously coated.

Serve the eggs warm or chill them for later. Optionally garnish with freshly chopped parsley or an extra sprinkle of red pepper flakes.