Craving a bold and flavorful twist on the traditional seafood boil? Try this easy and delicious Cajun Egg Boil recipe with pan-seared andouille sausage! Made with hard-boiled eggs, savory Cajun butter sauce, garlic, onions, and a blend of Cajun seasoning, Old Bay, lemon pepper, and paprika—this one-pot dish is perfect for meal prep, brunch, or a quick weeknight dinner. Packed with Southern flavor and simple ingredients, it’s a no-seafood boil you’ll want to make over and over again. Ready in under 30 minutes Cajun Egg Boil with Andouille Sausage Ingredients: • 7 large eggs • 1 Cajun andouille sausage, sliced and pan-seared • 1 tbsp Cajun seasoning • 1 tbsp Old Bay seasoning • 1 tsp lemon pepper • 1 tsp paprika • 6 tbsp unsalted butter • 1 cup chicken broth • 1/4 onion, finely chopped • 2 garlic cloves, minced ⸻ Instructions: 1. Boil the eggs: Place the eggs in a saucepan and cover with cold water. Bring to a boil, then reduce the heat and simmer for 10–12 minutes. Transfer eggs to an ice bath to cool, then peel and set aside. 2. Sear the sausage: In a pan over medium heat, sear the sliced Cajun andouille sausage until browned and slightly crispy. Set aside. 3. Make the seasoned butter broth: In the same pan, melt the butter. Add the chopped onions and sauté until softened, about 2–3 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. 4. Add seasonings and broth: Pour in the chicken broth, then stir in Cajun seasoning, Old Bay, lemon pepper, and paprika. Let it simmer for 3–5 minutes to bring all the flavors together. 5. Add eggs and sausage: Add the peeled boiled eggs and seared sausage to the pan. Baste them in the seasoned broth or let them simmer gently for 2–3 minutes, allowing them to soak up all that flavor. 6. Serve: Plate the eggs and sausage, then pour that rich, buttery broth over the top. Garnish with a sprinkle of parsley or extra seasoning if desired. This dish is bold, buttery, and packed with flavor—perfect as a main or a side. Want a spicy ki