Place fresh eggs in a pot and cover with cold water, ensuring an inch is above the eggs. Bring to a boil, then cover and remove from heat. Let them sit for 10-12 minutes, then transfer to an ice bath.

In a medium saucepan, add unsalted butter and heat over medium until melted and bubbling, about 2-3 minutes, don't allow it to brown.

Add sliced onions to the melted butter and sauté for 3-4 minutes until translucent, stirring occasionally.

Stir in minced garlic and garlic paste, cooking for 1-2 minutes until fragrant, then add all spices (Old Bay, cayenne, paprika, garlic powder, onion powder, and red pepper flakes) and let cook for another minute.

Pour in the vegetable broth, scraping any bits from the bottom of the pan, and bring to a gentle simmer for about 5 minutes.

Once the eggs are peeled, place them in a serving bowl and pour the hot spicy garlic butter sauce over them. Let soak briefly before serving and garnish with parsley and extra red pepper flakes if desired.