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Bowl of homemade Finnish egg butter (munavoi) with chopped eggs and butter on a linen napkin.

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
  

Eggs & Base:
  • 4 free-range eggs
  • ⅓ cup (75 g) high-quality butter, softened to room temperature
  • ¼ tsp fine sea salt, plus more to taste
Optional Herbs (Recommended):
  • 1 tbsp flat-leaf parsley, finely chopped OR
  • 2 tbsp fresh chives, finely chopped OR
  • 1 tbsp fresh dill, finely chopped

Method
 

  1. Boil the eggs. Place eggs in a small saucepan and cover with cold water by at least 1 inch (2.5 cm). Bring to a rolling boil over high heat. Reduce immediately to a gentle simmer. Cook for about 10 minutes.
  2. Cool the eggs. Transfer eggs to a bowl of ice-cold water. Let rest for 5 minutes until cool enough to handle but still slightly warm inside.
  3. Separate the yolks and whites. Peel the eggs and carefully halve them. Pop the yolks into a medium bowl. Set the egg whites aside.
    A person’s hands separating cooked yellow yolks from hard-boiled egg whites on a black cutting board while preparing Finnish Munavoi.
  4. Cream the yolks with butter. Add the softened butter to the bowl with the yolks. Mash and mix firmly with a fork until completely smooth and creamy. The mixture should look pale, uniform, and spreadable — no visible yolk lumps remaining.
    A stainless steel bowl containing a block of softened yellow butter and several hard-boiled egg yolks being mashed together with a fork.
  5. Add the egg whites. Press the egg whites through a wire rack directly into the the yolk-butter mix.
    Close-up of hard-boiled egg whites being pressed through a wire cooling rack with a black spatula into a metal bowl to create uniform pieces for Munavoi.
  6. If you don't have a wire rack just chop them with a knife and toss them in.
    A pile of uniform, finely diced hard-boiled egg whites sitting on top of a creamy yellow egg yolk and butter mixture in a stainless steel bowl.
  7. Add herbs and season. Fold the whites through the butter mixture gently, along with the fresh chives, dill or parsley if using. Add salt a pinch at a time, tasting between additions.
    A person using a black spatula to gently fold diced egg whites into a thick, creamy yellow yolk and butter mixture in a stainless steel bowl.
  8. Serve. Serve immediately while slightly warm, or transfer to an airtight container and refrigerate for up to 3 days. Remove from the fridge 10–15 minutes before serving.
    A traditional Finnish breakfast featuring two golden-brown Karelian pasties on a slate board, served with a bowl of Munavoi egg butter topped with dill and onion, next to a blue cup of coffee.