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Loading...Munavoi is Finland's beloved creamy egg-and-butter spread, served on dark rye bread for breakfast, snacks, or alongside cured fish. A simple mash of cold hard-boiled eggs folded into softened butter with a touch of cream, it is rich, savory, and deeply satisfying in true Nordic style.
Prep Time5 mins
Cook Time12 mins
Total Time17 mins
Servings6
YieldAbout 1.5 cups
Nutrition Facts
Per serving (estimated)
- 245 kcalCalories
- 22 gFat
- 12 gSaturated Fat
- 1 gCarbs
- 0 gFiber
- 0 gSugar
- 9 gProtein
- 420 mgSodium
- 110 mgPotassium
- 45 mgCalcium
- 1 mgIron
- 2 mgVitamin C
- 620 mcgVitamin A
Ingredients
For the Egg Butter
- 6 large hard-boiled eggs, peeled and chilled
- 1 stick (113 g) unsalted butter, softened to room temperature
- 2 tbsp heavy cream
- 1 tsp fine sea salt
- 1 tbsp finely chopped fresh chives
- 1 tbsp finely chopped fresh dill
- 1/4 tsp freshly ground white pepper
- 1 tsp fresh lemon juice
To Serve
- Slices of dense Finnish rye bread (ruisleipä), for spreading
- Cucumber slices, for garnish
Directions
- Place the eggs in a saucepan, cover with cold water by 1 inch, and bring to a boil over high heat. Once boiling, cover, remove from heat, and let stand 11 minutes. Transfer eggs to an ice bath until completely cold.
- Peel the chilled eggs and pat them dry with a paper towel. Grate them finely on the large holes of a box grater, working over a mixing bowl to catch every bit.
- Add the softened butter to the grated eggs and mash with a fork or silicone spatula until well combined and streak-free, working quickly so the butter doesn't melt.
- Stir in the heavy cream, sea salt, chives, dill, white pepper, and lemon juice. Whip lightly with a fork for 20-30 seconds to incorporate a little air and lighten the texture.
- Cover and refrigerate at least 30 minutes so the flavors meld and the spread firms up to a sliceable, spreadable consistency.
- Just before serving, stir once more to refresh the texture. Pack into a small crock and serve with dense rye bread and crisp cucumber slices on the side for a classic Finnish snack platter.
Cook’s Notes
- Cold eggs and cold butter are key: warm ingredients will turn the spread greasy and loose rather than smooth and sliceable.
- For a more traditional anchovy-style note, mash in 2 finely chopped salted anchovies per 6 eggs.
- Store tightly covered in the refrigerator for up to 3 days; stir before serving as the butter solidifies around the eggs.
- Bring to cool room temperature for 10 minutes before serving for the best creamy, melt-on-the-tongue texture on rye.
- Top each slice with a fresh ring of red onion or a few drops of dill oil for a Nordic-inspired smørbrød presentation.
