Start by placing 6 large eggs in a medium saucepan, ensuring they’re covered by at least an inch of cold water. Bring the water to a rolling boil over high heat, then cover and remove from heat. Let the eggs sit in the hot water for 10-12 minutes. Transfer eggs to an ice bath to cool.

While the eggs are cooling, heat a large skillet over medium heat and add 1/2 cup of unsalted butter. Once melted and foamy, add 12 oz of sliced smoked sausage to the skillet. Cook for about 5-6 minutes until browned with crispy edges.

Add 1 tablespoon of minced garlic to the skillet with the sausage and sauté for about 1 minute until fragrant. Then, introduce 1 tablespoon of Cajun seasoning, 1 teaspoon of Old Bay seasoning, 1 teaspoon of paprika, and 1/2 teaspoon of black pepper. Toast for another minute to infuse spices.

Gently add the peeled boiled eggs to the skillet, being careful to avoid breaking them. Stir gently to coat the eggs in the buttery sauce and allow to simmer for 2-3 minutes for eggs to warm through.

Adjust seasoning with salt as needed based on sausage saltiness. Remove from heat and transfer to a serving dish. Sprinkle chopped parsley on top before serving.