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Chunky munavoi egg butter with visible egg white pieces in a small ceramic bowl on a wooden board with Finnish Karelian pies.
Erik Lundström

Classic Munavoi (Nordic Egg Salad with Butter)

A classic Nordic spread made from finely chopped hard-boiled eggs and butter, munavoi is rich, simple, and deeply traditional. Most often served on rye bread or Karelian pies, it’s a staple across Finland and Scandinavia.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6
Course: Breakfast / Brunch
Cuisine: Finnish
Calories: 140
Ingredients Method

Ingredients
  

  • 4 large eggs
  • 75-100 g (¾ stick) soft butter, room temperature
  • ½ - 1 tsp fine salt
  • 2 - 3 tbsp fresh parsley, finely chopped
Optional herb variations (Nordic style):
  • 1 - 2 tbsp finely chopped chives or spring onion
  • 1 tbsp finely chopped dill

Method
 

Boil the eggs
  1. Place the eggs in a saucepan and cover with cold water.
  2. Bring to a gentle boil, then lower the heat and simmer for 8–10 minutes, until hard-boiled.
  3. Transfer the eggs to cold water and let them cool completely. This makes peeling easier and keeps the yolks bright.
Prepare the base
  1. Peel the cooled eggs.
  2. 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.
  3. Add the soft butter to the eggs.
Season & add herbs
  1. Sprinkle in salt and a pinch of black pepper.
  2. 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.
  3. If using, add chives, dill or spring onion as well.
  4. Mix everything gently until the butter is fully incorporated and you have a creamy, spoonable spread. Taste and adjust seasoning.
Serve
  1. Serve the munavoi immediately, or cover and chill for up to a day.
  2. If chilled, let it sit at room temperature for 10–15 minutes before serving so the butter softens again.