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Munavoi (egg butter): photo of the dish
Illustrative photo: Tommi Nummelin — CC BY-SA 4.0, Wikimedia Commons
Sauces & basics

Munavoi (egg butter)

A pale yellow spread made from mashed hard-boiled eggs and butter, typical of Estonian cooking. It is spread on rye bread or boiled potatoes, often with spring onions or dill.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

394 kcal per serving

Protein
10.2 g
Carbohydrates
2.1 g
of which sugars
1.6 g
Fat
38.2 g
of which saturated fat
22.6 g
Fiber
0.5 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Cook the eggs in a pan of cold water; once it boils, count 9 minutes, then run them under cold water and peel them.
  2. Mash the yolks with a fork in a bowl, then add the softened butter and work until you have a smooth cream.
  3. Finely chop the egg whites and mix them into the preparation with the mustard.
  4. Add the spring onion and dill, season with salt and pepper, then mix well.
  5. Taste and adjust the seasoning, then chill for half an hour so the flavours can blend.
  6. Serve on lightly buttered rye bread or with boiled potatoes.

Variations and tips

Light version. Replace half the butter with thick crème fraîche for a softer texture.

Using what's easy to find. Dijon mustard works well in place of Estonian mustard, which is milder and easier to find.

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Original Ecomely recipe.