Boil the eggs

• Place the eggs in a pot of cold water and bring to a boil.
• Turn off the heat and let sit for 10 minutes.
• Transfer to an ice water bath for 5 minutes, then peel.

Cook the aromatics

• Melt the butter in a saucepan.
• Add the garlic and onion.
• Cook down until soft.

Build the sauce

• Add the spices, using as much crushed pepper as you like for heat.
• Pour in the chicken broth and mix thoroughly.
• Squeeze in the lemon juice.

Coat the eggs

• Add the peeled eggs to the sauce.
• Cover them with the sauce and let sit.