Egg butter (Finnish Munavoi) is just that...butter and hard boiled eggs mashed together and spread on toast, crackers or even bagels. I added some anchovy and mustard to serve on rye toast for an easy dinner or lunch. —inpatskitchen
4 to 6 servings
very soft butter
extra large eggs
In This Recipe
Mince the anchovies and mash a bit. Add them, along with the mustard to the softened butter and combine thoroughly. Set aside.
Hard boil the eggs in your favorite manner. Let cool to room temperature and then peel and dice. Mix them into the softened butter mixture and enjoy open face on toast , crackers or bagels.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!