Munavoi - Finnish Egg Butter

Ingredients

• 4 hard-boiled eggs 4 hard-boiled eggs
• 1/2 cup (113g) unsalted butter, softened 1/2 cup (113g) unsalted butter, softened
• Pinch of salt Pinch of salt
• Dash of freshly ground black pepper Dash of freshly ground black pepper

Nutrition

• Calories (kcal / KJ): 200 kcal / 837 KJ
• Fat: 20g (12g saturated)
• Carbohydrates: 1g (0g sugars)
• Protein: 5g
• Fiber: 0g
• Salt: 0.2g

Preparation

1. 1.
   Peel the hard-boiled eggs and finely chop them.
2. 2.
   In a mixing bowl, combine the chopped eggs, softened butter, salt, and black pepper.
3. 3.
   Using a fork or a spoon, mash and mix the ingredients together until well combined and creamy.
4. 4.
   Taste and adjust the seasoning if needed.
5. 5.
   Transfer the Munavoi to a serving dish or store it in an airtight container in the refrigerator until ready to use.

Treat your ingredients with care...

• Eggs — Make sure the eggs are hard-boiled and completely cooled before peeling and chopping them. This will ensure easy handling and prevent any potential food safety risks.

Tips & Tricks

• For a twist of flavor, add a teaspoon of Dijon mustard or a squeeze of lemon juice to the Munavoi.
• Experiment with different herbs such as dill, chives, or parsley to add a fresh and aromatic touch to the butter spread.
• To make the Munavoi even creamier, use whipped butter instead of softened butter.
• Store the Munavoi in an airtight container in the refrigerator for up to 5 days.

Serving advice

Serve Munavoi as a spread on freshly baked Finnish rye bread or crispbread. It can also be used as a filling for sandwiches or as a topping for boiled potatoes, grilled vegetables, or smoked salmon.

Presentation advice

To enhance the presentation, garnish the Munavoi with a sprinkle of freshly chopped herbs or a dusting of paprika. Serve it in a small dish or ramekin, accompanied by a basket of warm bread.