Begin by placing 4 large eggs in a medium saucepan, fill with cold water to cover by an inch, heat until rolling boil, then simmer for 8 to 10 minutes.

Carefully drain the hot water from the saucepan, transfer eggs to ice water for 5 minutes.

Melt 2 tablespoons of unsalted butter in a skillet over medium heat, add 1 small minced white onion and 2 cloves of minced garlic, sauté for 3 to 4 minutes.

Stir in 2 tablespoons hot sauce, 1 teaspoon Old Bay seasoning, 1 teaspoon paprika, 1 tablespoon light brown sugar, and 1 teaspoon onion powder, cooking for about 1 minute.

Pour in 1 cup low-sodium chicken broth, bring to simmer for 3 to 4 minutes until it thickens, mix in juice of half a lemon and fresh parsley.

Peel cooled eggs, serve on a platter, pour sauce over, garnish with parsley.