A simple idea with big flavor
When people outside the Nordic countries think of egg salad, they often picture a creamy mixture bound with mayonnaise. In Finland and parts of Estonia the story is different – there the go‑to egg spread contains no mayo at all. Munavoi (literally “egg butter”) combines mashed hard‑boiled eggs and softened butter with a pinch of salt. Whilst in the United States egg salad is usually made with mayonnaise, in Finland you “skip the mayo and just add butter”. The result is a creamy, buttery spread that celebrates the natural richness of eggs and butter without additional emulsifiers.
In this post you’ll learn where the spread comes from, how it’s traditionally enjoyed and why eggs and butter make a nourishing pairing. To inspire you we’ll also share creative ways to use this Nordic staple beyond the usual rye bread and Karelian pasties.
Where does munavoi come from?
Finland’s love affair with egg butter
Egg butter is a well‑known spread in Finnish cuisine and is made by mixing chopped hard‑boiled eggs with softened butter and a little salt. The simplicity of the ingredient list is part of its charm. Finns typically serve munavoi on Karelian pasties (karjalanpiirakka) – small rye‑crusted pies filled with rice porridge. When the hot pasties come out of the oven, they are brushed with melted butter and then topped with a spoonful of egg butter so the fat melts into the crust.
Why eggs and butter? A look at the nutrition
Munavoi may be simple, but the combination of eggs and butter packs a surprising nutritional punch. It’s important to choose quality ingredients – ideally pastured eggs and grass‑fed butter – to make the most of their natural nutrients.
Eggs: small packages of protein and micronutrients
A large egg contains about 5 g of fat (mostly monounsaturated and polyunsaturated), high‑quality protein and important micronutrients. Harvard’s Nutrition Source lists eggs as sources of protein, choline, biotin, vitamin A and antioxidants such as lutein and zeaxanthin. Moderate egg consumption (up to one per day) is not associated with increased heart disease risk in healthy people. Researchers at Penn State found that eggs from pastured hens contained twice as much vitamin E and more long‑chain omega‑3 fats compared with eggs from caged hen. Using pastured eggs in your munavoi boosts its nutritional value.
Butter: vitamins and richness (in moderation)
Butter has been vilified for its saturated fat content, but it also supplies fat‑soluble vitamins. Healthline notes that butter is rich in vitamins A, D, E, B12 and K2. These vitamins support vision, bone health and immunity. The article also emphasises that butter should be enjoyed in moderation since it is energy‑dense. When possible, choose grass‑fed butter, which contains higher levels of omega‑3 fatty acids and antioxidants.
Classic Munavoi (Nordic Egg Salad with Butter)
Ingredients
Method
- Place the eggs in a saucepan and cover with cold water.
- Bring to a gentle boil, then lower the heat and simmer for 8–10 minutes, until hard-boiled.
- Transfer the eggs to cold water and let them cool completely. This makes peeling easier and keeps the yolks bright.
- Peel the cooled eggs.
- Chop them finely with a knife or mash them with a fork in a bowl – you’re aiming for small pieces, like a slightly chunky egg salad.
- Add the soft butter to the eggs.
- Sprinkle in salt and a pinch of black pepper.
- Add the finely chopped fresh parsley. When parsley is in season, many Finnish home cooks either fold it straight into the munavoi or use it generously as a fresh green garnish on top.
- If using, add chives, dill or spring onion as well.
- Mix everything gently until the butter is fully incorporated and you have a creamy, spoonable spread. Taste and adjust seasoning.
- Serve the munavoi immediately, or cover and chill for up to a day.
- If chilled, let it sit at room temperature for 10–15 minutes before serving so the butter softens again.
How to enjoy munavoi the traditional way
If you want to eat munavoi like a Finn or an Estonian, try these classic serving suggestions:
- With Karelian pasties: A rye crust filled with rice porridge becomes addictive when topped with melted egg butter. The hot pastry melts the butter so the topping sinks into the crust.
- Spread on rye bread: The earthy flavor of rye pairs nicely with the creamy spread.
- Part of brunch: Serve munavoi on a breakfast board with smoked salmon, sliced cucumbers and pickled onions. It complements other Nordic classics like gravlax or cured herring.
Creative twists for international palates
Munavoi’s neutrality makes it a fantastic canvas for flavors from around the world. Below are ideas that may surprise people accustomed to mayonnaise‑based egg salad.
Elevate your toasts and sandwiches
- Bagels & lox: Spread egg butter on a toasted bagel and top with smoked salmon, red onion, capers and a squeeze of lemon. The butter replaces cream cheese while the eggs echo the brunch theme.
- Fancy tea sandwiches: Layer munavoi between slices of crustless white or rye bread with thinly sliced cucumber, radish or watercress for elegant finger sandwiches.
- Croissant or brioche filling: For a European breakfast, stuff a warm croissant with egg butter and sliced avocado or prosciutto. The buttery pastry amplifies the richness.
Creative appetisers and party bites
- Canapés with pickled fish: Spread munavoi on rye or pumpernickel squares and top with pickled herring, anchovy fillets or sardines. Add a sprig of dill for a Nordic‑meets‑Mediterranean bite.
- Deviled eggs remix: Instead of mixing yolks with mayo, blend them with softened butter and finely chopped whites. Pipe the mixture back into egg halves and garnish with smoked paprika or crispy bacon.
- Potato toppers: Dollop munavoi onto hot baked potatoes or steamed new potatoes. The butter melts into the flesh while the chopped eggs add texture. Finish with chives and flaky salt.
Unexpected pairings
- Breakfast burritos: Spread egg butter inside a warm tortilla with sautéed greens, roasted peppers and a sprinkle of cheese. It keeps the filling moist without using mayonnaise or sour cream.
- Asian fusion: Mix a bit of soy sauce, sesame oil and finely chopped green onions into your munavoi and spread it on steamed bao buns or alongside grilled teriyaki chicken.
- Spicy curry twist: Stir in a pinch of curry powder or garam masala and use the spread on naan or roti for a cross‑cultural snack. The spices complement the richness of the butter and eggs.
- Herb & citrus dip: Add lemon zest, fresh dill and parsley and thin with a little crème fraîche to create a dipping sauce for crudités or grilled shrimp.
Feel free to experiment by adding mustard, truffle oil, sriracha, roasted garlic or pesto. Munavoi is versatile because the base flavors are neutral and creamy.
Bringing Nordic comfort to your kitchen
Munavoi shows that good food doesn’t need long ingredient lists or complex techniques. The marriage of hard‑boiled eggs and butter has nourished Finns and Estonians for generations. Today it offers a comforting, nutrient‑dense alternative to mayonnaise‑heavy egg salads. Traditional uses include topping hot Karelian pasties and spreading on rye bread, but the spread’s mild flavor invites endless experimentation. With quality eggs and butter and a willingness to play with flavors, you can enjoy a little taste of Nordic coziness anywhere in the world.