Finnish egg butter (munavoi) is creamy, savory, smooth and buttery. It’s quick and easy to make, it’s an inexpensive treat, and it tastes delicious alone or when paired with other foods.
What Is Egg Butter?
Egg butter (also called munavoi or äggsmör) is a Nordic specialty. It’s typically served with a Finnish Karelian pie, which is an elliptical-shaped pie with a thin rye crust and a rice porridge filling topped with egg butter.
Egg butter is exactly what it sounds like, chopped-up hard-boiled eggs mixed with butter. Yum! This is one of my favorite things to make. Not only is it easy and quick to make, it’s also a creamy, smooth, versatile spread that’s delicious with so many different foods.
In fact, I wouldn’t be surprised if the next time you’re craving egg salad, you go for egg butter instead!
How to Use Finnish Egg Butter
- Add it to pasta. Try my egg butter mushroom and garlic pasta.
- Spread it on toasted Nordic nut & seed bread or crackers and top with pickled beets.
- Sprinkle some crispy smoked salmon bits on top for a bacon and egg dish!
- Melt it into a warm baked potato.
- Mix some into your oatmeal.
- As a topping for waffles.
- Slather it on fish, chicken or vegetables.
Ingredients and Substitutions
Eggs: I used large eggs, but any size will work. You may want to adjust the butter up or down depending on the size of the eggs.
Butter: Unsalted butter is my butter of choice because I like to control the amount of salt I add to food. If you’re using salted butter, be sure to taste the egg butter before adding any more salt.
Salt: To taste.
White Pepper: White pepper has a floral and bright pepper flavor. It works well in light-colored dishes because it blends into the food. If you don’t have white pepper, use black pepper, other herbs or spices, or leave it out.
How to Hard Boil Eggs
- Place eggs into a saucepan in a single layer. Fill the pan with cold water to about 1 inch above the eggs. Cover the pan.
- Bring the eggs to a rolling boil over high heat. Once the eggs are boiling remove the pan from the heat. Let the eggs sit in the water for 10-12 minutes.
- While the eggs are sitting in the hot water, fill a bowl with ice and cold water.
- When the eggs finish cooking, drain the water from the pot and add eggs to the bowl of ice water. Let cool for about 10 minutes.
How to Make Egg Butter
- Peel and chop hard-boiled eggs into about a 1/4-inch dice.
- In a bowl, combine the chopped eggs and softened butter. Mix well until yolks are creamy and the whites keep their shape.
- Add salt and white pepper to taste.
- Make sure the butter is soft: Soften butter by leaving it on the counter or melt butter and let it cool to room temperature. I’ve used both techniques with the same results.
- Adjust the serving size: This recipe can be adjusted up or down. The egg-to-butter ratio is 1 1/2 Tbsp butter to 1 egg.
- The perfect egg-to-butter ratio: I’ve tried many different egg-to-butter ratios, and I like this one the best. Too much butter made the egg disappear. Too little butter and the yolks and butter clumped together, leaving the pieces of egg whites on their own. Stick with this ratio or do some experimenting of your own to find the egg-to-butter ratio that works best for you.
- Use browned butter to add some nuttiness.
- Add in herbs or spices like curry, paprika, or basil.
- Mix in some pickled vegetables for a tangy punch.
How Long Does Egg Butter Last?
It doesn’t last long in my house, and I bet it won’t last long in yours! If you have any leftover, it’ll last 2-3 days in the refrigerator.
How to Store Egg Butter
Because this recipe is so easy to make, you can make it in small batches or as needed. It can be stored in the refrigerator in a bowl covered with plastic wrap or in a sealed storage container.
Is Egg Butter Keto?
Yes, it is keto. Both eggs and butter are two important foods in the keto diet. It’s also low carb, vegetarian and gluten-free.
Other Recipes You’ll Love
- Swedish Remoulade Sauce (Remouladsås)
- Baked Miso Mushroom Farro with Garbanzo Beans
- Fläskpannkaka (Swedish Oven-Baked Bacon Pancake)
- Jansson’s Temptation (Janssons Frestelse)
Finnish Egg Butter (Munavoi)
- 4 eggs, large
- 6 Tbsp butter, softened
- salt, to taste
- white pepper, to taste
To Hard Boil Eggs
- Add eggs in a single layer to a medium-sized pot.
- Cover eggs with cool water to 1 inch above eggs.
- Cover pot with a lid and bring to a boil over high heat.
- When the water comes to a full boil, remove pot from heat.
- Let eggs sit for 9-12 minutes, depending on your desired doneness.
- Transfer eggs to a large bowl of ice water and let cool.
To Make Egg Butter:
- Peel and chop hard boiled eggs into about 1/4-inch dice.
- Mix in butter with a fork until yolks are creamy and whites retain their shape.
- Add salt and white pepper to taste.